Ingredients: 2 Karela (Bitter Gourd/ Pavakkai) – cut cylindrical,3 tablespoon Curd (Dahi / Yogurt),3 Onions – chopped,6 cloves Garlic – chopped,2 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),2 teaspoon Kalonji (Onion Nigella Seeds),2 teaspoon Ajwain (Carom seeds),5 Badam (Almond) – blanched and skin peeled,Salt – to taste,Sunflower Oil – for cooking
Time in minutes: 40 Servings: 4 Course: Side Dish Diet: Diabetic Friendly
Instructions: To begin making the Awadhi Style Karela Ka Dulma Recipe -Stuffed Bitter Gourd Simmered in Yogurt Gravy by cleaning and cutting the bitter into 2 inch length cylindrical shapes, remove the inner white part with the seeds using a spoon and hollow out the karela cylinders.Soak these cut bitter gourd in water mixed with salt solutions so that it reduces the bitterness little.Next is to make the stuffing so heat a flat non stick pan, add the kalonji seeds, fenugreek seeds, cashew nuts and almonds and roast it for 2 minutes until the nuts are roasted and stars to turn golden brown in colour.Then using a hand blander, blend it into a coarse paste. Heat another pan with oil, add ginger, garlic, onions and chilies, sauté till the onions are translucent.Add the powdered nuts and seeds and give it a stir. Once done, stuff it inside the karela tightly. Add these into the remaining stuffing on the pan and fry it for few minutes.Add curd and coat it evenly, making sure that the karela does not break. Simmer Awadhi Style Karela Ka Dulma Recipe for 2 minutes by closing it with a lid.Serve the Awadhi Style Karela Ka Dulma Recipe (Stuffed Bitter Gourd Simmered In Yogurt Gravy) along with Whole Wheat Lachha Paratha Recipe and Palak Raita for an everyday meal.