Bharva Karela (Stuffed Karela)

Karela or Bitter Gourd is a vegetable which has many good medicinal properties. I agree that karela is too bitter to eat without adding a lot of sugar to the subzi, but I think, if you can add some other ingredients to the subzi to subside the bitterness, but still retain its nutritional value, it is more beneficial. Some people squeezing out all the liquid but the liquid has a lot of nutritional value.

Ingredients :

Karelas - 5 medium(Bitter Gourd )
Onions - 2(finely chopped)
Tomato - 1(chopped)
Cumin Seeds - 1tsp
Hing - ¼(Asafoetida)
Besan (Gram Flour) - 4tsp
Garlic - 3(chopped)
Ginger - Finely chopped
Turmeric powder - 1/2 tsp
Green Chillies - 2
Cumin Powder - 1tsp
Coriander Powder - 1tsp
Red Chili Powder - 1tsp
Amchoor powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 4 tsp
Salt to taste

 Method:
Mix all the stuffing ingredients and keep aside. Wash the karelas and scrape the superficial skin with a knife and Cut a slit vertically in to the belly of the Karela. Make a lengthwise slit and hollow them out by removing the seeds.  Stuff the besan mixture in the karelas and steam them for 20 minutes(do not let them cook fully) or until they are tender, but can still hold their shape. Take out of the steamer and remove from water, cut them into small pieces (small rounds). Heat oil in a heavy pan heat, add cumin Seeds, green chillies and chopped onions, fry till browned. Add garlic, ginger Add tomatoes, fry till soft. Add coriander, turmeric powder, red chili powder, garam masala powder and Amchoor. Stir well. Add little  water fry for another two minutes. Turn off heat. Carefully Fill the belly of the Karela with stuffing, secure the two pieces with a thread or stick with a thick coat of flour paste. Heat some of the oil in a non-stick pan, carefully slide the karelas one by one, pour some oil over the karelas. Turn on heat. As soon as the steam starts to build, cover the pan with the lid, and turn the heat to medium low and cook about 5 minutes. Take off of the stove, and serve hot with roti, rice or paratha.