Sour-Sweet Bitter Gourd Delight: Gur-Tamarind Stuffed Karela Recipe

Khatta-Meetha Karela Recipe (Sour N’ Sweet Bitter Gourd) 🥒🌶️

Description: This Khatta-Meetha Karela recipe strikes a delightful balance between sweet and sour flavors, thanks to the combination of jaggery (Gur) and tamarind pulp. It’s a savory dish that’s perfect for lunch or snacks, bringing a burst of Indian flavors to your table. The recipe is easy to follow, making it suitable for beginners and those seeking a quick, flavorful meal.

• Servings: 4
• Cook Time: 35 minutes
• Prep Time: 25 minutes
• Total Time: 1 hour
• Category: Lunch/Snacks
• Cuisine: Asian, Indian
• Difficulty: Easy
• Keywords: < 60 Mins, Beginner Cook, Easy

Ingredients:

Nutritional Information (per serving):

• Calories: 95.7
• Fat: 7.3g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 1172.4mg
• Carbohydrates: 7.8g
• Fiber: 4.2g
• Sugar: 2.1g
• Protein: 1.6g

Instructions:

1. Preparation:

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   • Wash the bitter gourd thoroughly under running water to remove any dirt or impurities.
   • Use a vegetable scraper or knife to scrape the skin of the bitter gourd, ensuring it’s clean and smooth.
   • Make a long slit in the center of each bitter gourd, taking care not to split it into two halves completely.
   • Apply a pinch of salt evenly inside the slit, ensuring it coats the inner surface.

2. Stuffing:

   • Prepare the stuffing by mixing tamarind pulp, 2 teaspoons of salt, coriander powder, and chili powder in a bowl. Stir well until all ingredients are combined.
   • Optionally, add saunf powder (fennel seed powder) to enhance the flavor of the stuffing.
   • Fill each bitter gourd with the prepared stuffing mixture, ensuring it’s evenly distributed inside.

3. Cooking:

   • Heat oil in a pan over medium heat. Add cumin seeds and hing (asafoetida) and allow them to crackle, releasing their aroma.
   • Carefully add the stuffed bitter gourd to the pan, arranging them in a single layer.
   • Cook the bitter gourd on all sides, turning them occasionally to ensure even cooking. Maintain the heat on low to prevent burning.
   • Once the bitter gourd is cooked and tender, remove them from the pan and set aside.

4. Simmering:

   • In the same pan, add water to create a flavorful gravy. Cover the pan with a lid to trap the steam and allow the bitter gourd to cook further in the steam.
   • Occasionally stir the gravy to prevent it from sticking to the bottom of the pan.
   • Simmer the bitter gourd in the gravy over low heat for 15-20 minutes, allowing the flavors to meld together and the bitter gourd to absorb the delicious sauce.

5. Final Touch:

   • Once the bitter gourd is tender and the gravy has thickened slightly, uncover the pan.
   • Add gur (jaggery) to the gravy, stirring well to incorporate it. The gur will melt into the gravy, adding a delightful sweetness that balances the sourness of the tamarind pulp.
   • Garnish the Khatta-Meetha Karela with freshly chopped cilantro, adding a burst of color and freshness to the dish.

6. Serving:

   • Serve the Khatta-Meetha Karela hot with rotis or your favorite Indian bread. Enjoy the harmonious blend of sweet, sour, and savory flavors in every bite!

This Khatta-Meetha Karela recipe is sure to become a favorite in your home, offering a unique twist on traditional bitter gourd preparations. Whether you’re a beginner cook or an experienced chef, this dish is easy to make and packed with flavor, making it perfect for any occasion.