Bitter-gourd, Stuffed and Fried

Name: Bitter-gourd, Stuffed and Fried (Karela Masalewala)
Cuisine: India
Ingredients: A little fresh lime juice (nimboo); ¼oz (7 g) aniseed (sonf); 1oz (30 g) finely-cut ginger (adrak); 1½ ozs (40 g) ghee; ½ teaspoonful red pepper (degi mirch); 4 finely-cut green chillies (sabz mirch); 4 ozs (115 g) chopped onions; 1oz (30 g) garlic (lasan); 6 medium-sized karelas (bitter-gourd); 1oz (30 g) tamarind (imli) soaked in 4 tablespoonfuls water; ¼oz (7 g) coriander seeds (sukha dhania); 1 teaspoonful white cumin seeds (sufaid zeera); 1 teaspoonful salt; ¼ teaspoonful garam masala; 4 ozs (115 g) ghee for frying; ½ teaspoonful turmeric (huldi); 2 teaspoonfuls salt

Karela Masalewala

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

6 medium-sized karelas (bitter-gourd)
4 ozs (115 g) chopped onions<

Asia
India
Dinner
Vegetarian

Method

Scrape, wash and make a slit lengthwise in the bitter-gourds. Rub 2 teaspoonfuls of salt over their surface and inside the slits and leave for 5 to 6 hours. Wash them well under running tap water and squeeze out the bitter juice. An alternative procedure is to boil them in salted wat