This is my Mom’s Recipe (what’s new) and I like this Khatta (aam and amchoor) spicy and crunchy swad of this vegetable. And best of all this sabji stays good at least for a week in refrigerator (its like a pickle and store it with used oil) and if going out its good for two days.
- Karela – 6 Small Karelas(Peeled off upper layer) (Bitter Gourd)
- Onions – 3 medium (Finally chopped)
- Kaccha Aam – Half (grated) (keri, Raw Mango)
- Green Chilli – 2 (Finely chopped)
- Salt as per taste
- Coriander Powder – 2 tbsp
- Red Chili powder – 1 tsp
- Cumin Powder – 1 tsp
- Mango Powder – 2 tsp
- Garam Masala – 1 tsp
- Fennel seeds Powder – 1 tsp
- Turmeric Powder – 1 tsp
Slit peeled karelas lengthwise and make space for stuffing by removing seeds from inside. Now sprinkle salt all over them(inside and outside). Keep them aside for at least an hour to drain out all bitter juice from them.
For stuffing – Take oil in a pan and saute onion til light brown in color. Add grated R-Mango and all masalas. Mix well and cook for another 2 minutes. Let it cool down.
(Squeeze out bitter juice from karelas) Stuff the onion masala in to the karelas. (I don’t thread them but if you are not comfortable you can tie them with the thread)
Shallow fry karelas in a flat-bottom pan. Remember changing their sides time to time when they become little darker in color. Once they cooked blot excess oil in paper towel and serve with roti, puri or parantha.
I know this is not one of the most loved recipe but I will like to send it to event- SWC Meals on Wheels hosted by Lakshmi from Taste of Mysore.
Thank U Lakshmi.