READY IN: 55mins

INGREDIENTS

  • 1 . 1 cup fennel seed
  • 2 . 1 cup whole coriander seeds
  • 3 . 2 tbsp. kalonji
  • 4 . 6 to 7 whole kashmiri red chilies
  • 5 . 1 onions, peeled and chopped very finely
  • 6 . water, as required
  • 7 . 3 karela, washed and peeled
  • 8 . 1 1/4 tsp. salt
  • 9 . 1 tsp. turmeric powder
  • 10 . 4 inch jaggery
  • 11 . 1 tbsp. mustard oil
  • 12 . 4 tbsp. rice bran oil
  • NUTRITION INFO

    Serving Size: 1 (800) g

    Servings Per Recipe:2

    Calories: 223.2

    Calories from Fat 14 g 6 %

    Total Fat 1.6 g 2 %

    Saturated Fat 0.2 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 41.7 mg 1 %

    Total Carbohydrate50.2 g 16 %

    Dietary Fiber 18.6 g 74 %

    Sugars 16.4 g 65 %

    Protein 9.2 g 18 %

    DIRECTIONS

  • 1. In a wok on slow to medium flame stir fry a cup of fennel seeds, a cup of whole coriander seeds, 2 tbsp of kalonji and 6 to 7 whole (long) Kashmiri red chillies.
  • 2. Allow to cool for a few minutes. Then process the above mixture in a mixer-grinder till finely powdered.
  • 3. Chop an onion very finely and keep aside.
  • 4. Heat water in a pot. The water should be filling about half a pot.
  • 5. Add the 3 peeled karelas to it (bittergourds). Do not trim off the ends of the karelas.
  • 6. Now add 1 teaspoons heaped of salt and 1 teaspoons heaped of turmeric powder.
  • 7. Cover and allow to boil.
  • 8. After 10 to 15 minutes drain and wash in cool water.
  • 9. In a bowl put the above processed masala which was prepared in step number 2.
  • 10. Add 4 inches of jaggery, quarter teaspoons of salt, a very finely chopped onion and a tablespoon of mustard oil to the bowl containing the masala. Mix well and keep aside.
  • 11. Remove the boiled karelas and wash them under cold water.
  • 12. Now gently stuff the above prepared masala or spice mixture in the karelas and carefully tie each one with a thread.
  • 13. Heat about 4 tablespoons of rice brain oil on a flat bottomed griddle.
  • 14. Gently put the karelas on the griddle.
  • 15. Cook, uncovered for about 10 minutes on low flame till the color darkens.
  • 16. Allow to cool.
  • 17. Slice and serve them hot with roti or parathas.
  • 18. Enjoy!
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