Stuffed Karela with Aloo Recipe
Delve into the delightful flavors of Indian cuisine with this Stuffed Karela with Aloo recipe, a unique dish that combines the health benefits of bitter gourd with the comforting flavors of spiced potatoes. Perfect for lunch or dinner, this vegetarian meal not only satiates your hunger but also offers a delicious way to enjoy one of nature’s more misunderstood vegetables—karela, or bitter gourd.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 5 pieces |
| Potatoes (Aloo) – boiled | 2 medium-sized |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Chaat masala powder | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Servings
- Servings: 6
Cuisine
- Cuisine: Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Prepare the Karela:
Begin by thoroughly cleaning the karelas under running water. To reduce their natural bitterness, rinse them with a mixture of salt and turmeric. Allow the karelas to rest for about 20-25 minutes. This step not only helps in minimizing bitterness but also softens the skin slightly.
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-
Make Slits and Scoop:
After the karelas have rested, make a vertical slit along one side of each karela. Carefully scoop out the seeds and inner pulp using a spoon or your fingers, taking care not to puncture the skin. Set the hollowed karelas aside for the stuffing. -
Prepare the Potato Filling:
In a mixing bowl, take the boiled potatoes and smash them with a fork or potato masher until they are well-mashed but still have some texture. Add the turmeric powder, red chili powder, garam masala, chaat masala, and salt to the mashed potatoes. Mix everything thoroughly until all the spices are evenly incorporated into the potato mixture. -
Stuff the Karela:
Tightly fill each karela with the prepared potato masala. Ensure that the filling is packed well to prevent it from falling out during cooking. -
Cook the Stuffed Karela:
Heat a generous amount of sunflower oil in a shallow frying pan over medium heat. Once the oil is hot, gently place the stuffed karelas in the pan. Shallow fry the karelas for about a minute, ensuring that the filling doesn’t spill out. Cover the pan with a lid and cook on low to medium heat for an additional 20-25 minutes, turning the karelas occasionally until they are cooked through and soft. -
Serve:
Once the karelas are tender and have absorbed the spices, turn off the heat. Serve the Stuffed Karela with Aloo hot, accompanied by a side of Moong Dal Tadka, refreshing Palak Raita, and soft Phulka for a wholesome meal that your family will love.
Tips for Best Results
- Choose karelas that are firm and medium-sized for the best texture and flavor.
- Adjust the spices according to your taste preference; you can add more chili powder for extra heat.
- Allowing the karelas to rest with salt and turmeric helps reduce bitterness significantly, making them more palatable.
- Pair this dish with steamed rice for a comforting and hearty meal.
This Stuffed Karela with Aloo not only highlights the versatility of bitter gourd but also showcases how simple ingredients can come together to create a flavorful dish. Perfect for lunch or dinner, this recipe will surely become a cherished addition to your family’s meal rotation! Enjoy your culinary journey with this authentic Indian delight!
