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  • Dum Ka Karela

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    Ingredients

    • 12 x Bitter gourds, (karelas) Salt to taste
    • 15 gm Ginger paste
    • 15 gm Garlic paste
    • 1 tsp Turmeric pwdr, (5 g.) Butter for basting and greasing
    • 150 gm Paneer, grated
    • 60 gm Groundnuts
    • 1 Tbsp. Sesame seeds, (15 g.)
    • 15 gm Coconut
    • 1 tsp Cummin seeds, (5 g.)
    • 2 lrg Onions, (120 g.)
    • 5 x Cm ginger, julienned
    • 1 1/2 tsp Coriander pwdr, (7 g.)
    • 1 tsp Chilli pwdr, (5 g.) Salt to taste
    • 2 Tbsp. Tamarind pulp, (30 ml.)
    • 15 gm Jaggery, crushed
    • 3 Tbsp. Sesame oil, (45 ml.)
    • 1/2 tsp Cummin seeds, (2 g.)
    • 1/2 tsp Mustard seeds, (2 g.)
    • 1/4 tsp Fenugreek seeds, (1 g.)
    • 24 x Curry leaves

    Directions

    1. Wash and slit the bitter gourds on one side. Remove the seeds and rub with salt. Arrange on a tilting tray and keep aside for at least an hour. (Keep the bitter gourds overnight if you prefer them less bitter). Put sufficient water in a pan. Add in salt, ginger paste, garlic paste and turmeric pwdr.
    2. Stir and bring to a boil. Add in the bitter gourds and blanch them till soft.
    3. Drain and keep aside.
    4. To prepare the filling: Remove the brown skin and roughly chop the coconut.
    5. Dry roast the coconut, groundnuts, sesame seeds and cummin seeds in a frying pan till each emits its unique aroma. Hold the onions with tongs and roast them directly over the flame till the skin is charred. Cold, peel and roughly chop the onions. Grind all these ingredients, except paneer, with 1/4 c. water to a fine paste. Add in paneer, ginger, jaggery, coriander pwdr and chilli pwdr to the paste and mix well.
    6. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds, mustard seeds and fenugreek seeds. Stir over medium heat till they begin to crackle. Add in curry leaves and stir. Pour over the paste, mix well and divide into 12 equal portions. Put a portion of the filling into each of the blanched bitter gourds. Arrange them in a greased roasting tray with the slit side on top. Cover with foil. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275 degree farenheit for 30 min, basting at regular intervals. Remove and uncover. Serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side.

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