BM # 45 Week 1 Day 1
Bitter gourds is one dish that lot of people do not like. The name bitter is so apt for this veggie which is so bitter.There are people who love these bitter gourds and I am one of them. They are one of my favorite veggies and I love to experiment with these. For this marathon under the theme North Indian side dishes I am making stuffed Karelas.
The Sindhis normally stuff onion and garlic in these, but I have seen my friends stuffing potatoes . I modified and added corn to it.
Bitter gourds need to be prepared first so that they do not taste as bitter. I have seen various people trying different methods of marinating the gourds which helps to remove the bitterness. I normally peel the gourds, (mind you I never throw the peel as it makes a wonderful accompaniment, called karele ji Katt ) and apply salt , a little generously and rub in curd and some wheat flour. I then leave them to marinate for about 30 minutes or a little longer. Rinse them well under running tap water to remove all the excess salt and flour and yogurt. Next you must squeeze these to remove all the excess water. Now these are ready to be used for any dish you want to prepare from them.
Coming to stuffed corn karelas the prepared gourds are deep fried , fry them till they are just cooked. Do not make them crisp.
2 boiled potatoes, mashed
2 corn on the cob, grated.
1 small onion, finely chopped
1/2 tsp ginger garlic paste
2 green chilly
1/4 tsp red chilly powder
1/4 tsp garam masala
Pinch turmeric powder
Salt to taste
Heat a tsp of oil
Add onion and sauté till translucent.
Add green chilly and the ginger garlic paste.
Immediately add the grated corn.
Cook till all the moisture has evaporated from the corn.
Add boiled mashed potato.
Add all spices , salt and coriander leaves.
Stuff the fried karelas with this mixture.
Smear a non stick pan with a little oil.
Place these karelas and cook them on slow fire.
Flip them after a few minutes and cook the other side too.
Serve hot with chapatis.