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Scrap bitter gourds then remove seeds.
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Rub with salt.
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Set aside for 1 hour then wash well with water.
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Boil for 5 minutes with 1 tbsp tamarind pulp.
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Remove from the water and drain.
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Set aside.
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Heat oil in pan or deep skillet.
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Add brown onion with ginger garlic paste.
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Fry for 30 seconds then add salt, chili powder, coriander powder, turmeric powder, onion seeds, cumin seeds and yogurt.
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Cook for 5-6 minutes then add boiled gram lentil.
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Let it simmer for 10 minutes.
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Fill the boiled bitter gourd with cooked gram lentil.
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Place stuffed bitter gourd in a pan.
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Add remaining gram lentil Masala.
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Cover with a lid and cook for 15 minutes over low flame.
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Sprinkle coriander leaves and green chilies.
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Stuffed Karela is ready to serve.