Bharwan Karele

Ingredients

• Karelas (bitter gourd) of a uniform size 500 g
• Salt 1 tbsp
• ¼ cup (60 g)
• Mix together for masala: :
• Salt 2 tsp to taste
• Haldi (Turmeric) 1/2 tsp
• Sonth (Dried Ginger powder) 1/2 tsp
• Powdered Dhania  (Coriander) 1 tbsp
• Chilli powder ½ tsp
• Jeera (Cumin) roasted 1 tsp
• Heeng (Asafoetida) 1/8 tsp
• Saunf (Fennel seeds), roasted 1 tsp
• Methi Dana (Fenugreek seeds), roasted ½ tsp
• Sarson ka tel (Mustard oil) 1 tsp

Preparation

• 1. Scrape off the rough surface of the Karelas, slit lengthwise on one side, rub all over with the 1 tbsp salt and keep aside for about 30 minutes.

• 2. Squeeze the karelas to get rid of the discarded juices and scoop out the hard seeds if any.

• 3. Stuff the filling firmly into the 'karelas'. Heat the ¼ cup oil and add the karelas and turn around a few times over high heat, and then lower the heat and let them cook, covered, till tender, stirring a few times, so that they are cooked all around and are brown all around.