Recipe Name: Awadhi-Style Stuffed Bitter Gourd in Yogurt Gravy (Stuffed Karela in Yogurt Gravy)
Description: Awadhi-style stuffed bitter gourd (Karela ka Dulma) is a traditional recipe from the Awadh region, widely enjoyed for its unique flavors. Bitter gourds are carefully stuffed with a rich blend of aromatic spices and then simmered in a luscious yogurt-based gravy. This dish is especially popular during the summer months and is considered beneficial for diabetics due to the bitter gourd’s health benefits. The dish pairs perfectly with Lachha Paratha and Boondi Raita, offering a delightful and satisfying meal.
Cuisine: Awadhi
Course: Side Dish
Diet: Diabetic Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter gourd (Karela) | 2 (sliced lengthwise and deseeded) |
| Yogurt | 3 tablespoons (for stuffing) |
| Onion | 3, finely chopped |
| Garlic | 6 cloves, minced |
| Coriander powder | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Amchur powder (dried mango powder) | 1 teaspoon |
| Kalonji (Nigella seeds) | 2 teaspoons |
| Shahi jeera (Caraway seeds) | 2 teaspoons |
| Almonds | 5, soaked and peeled |
| Salt | As per taste |
| Oil | As required for cooking |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions
-
Prep the Bitter Gourds:
Begin by thoroughly washing the bitter gourds (karela). Slice them lengthwise and remove the seeds carefully, leaving a hollow space for stuffing. -
Soak the Karela:
In a bowl, mix water and salt. Place the bitter gourds in this solution and let them soak for about 2 hours. This step helps reduce the bitterness of the karela. -
Prepare the Stuffing:
While the karela soaks, heat a tawa (griddle) and dry-roast the kalonji, shahi jeera, almonds, and methi seeds (fenugreek seeds) for about 2 minutes. Turn off the flame once the spices are fragrant. Transfer the roasted mixture to a blender and grind it into a fine powder. -
Cook the Base:
In a separate pan, heat some oil and add ginger, garlic, chopped onions, and green chilies. Sauté these ingredients until the onions become soft and translucent. -
Add the Ground Spice Mix:
Once the onions are cooked, add the freshly ground spice mix to the pan. Cook it for another 30 seconds to allow the flavors to meld. -
Stuff the Bitter Gourds:
Stuff the karela with the spice mixture, pressing gently to pack the filling inside. -
Cook the Stuffed Karela:
Place the stuffed karela in a pan. Add yogurt to the pan and mix gently. Cover and cook for 2 minutes to allow the yogurt to blend with the spices and form a thick, rich gravy. Stir occasionally to prevent sticking. -
Final Touch:
Once cooked, remove the stuffed karela from the pan and serve hot.
Serving Suggestions:
Serve this Awadhi-style Stuffed Bitter Gourd in Yogurt Gravy (Karela ka Dulma) with Lachha Paratha and Boondi Raita for a complete meal. The dish pairs beautifully with the creamy texture of yogurt and the crunch of paratha, making it a delectable treat for any occasion.
Enjoy the unique flavors of Awadhi cuisine with this healthy and diabetic-friendly recipe that is as nutritious as it is delicious!
