Dum ka karela
Dum ka karela recipe in the indian category
Recipe ingredients:
- 12 bitter grounds, karelas
- Salt to taste
- 15 g. ginger paste
- 15 g. garlic paste
- 1 teaspoon turmeric powder
- Butter for basting and greasing
- For the filling:
- 150 g. paneer, grated
- 60 g. groundnuts
- 1 tablespoon sesame seeds
- 15 g. coconut
- 1 teaspoon cummin seeds
- 2, 120 g., large onions
- 5 cm. ginger, julienned
- 1 1/2 teaspoons coriander powder
- 1 teaspoon chilli powder
- Salt to taste
- 2 tablespoons tamarind pulp
- 15 g. jaggery, crushed
- For the tempering:
- 3 tablespoons sesame oil
- 1/2 teaspoon cummin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 24 curry leaves
Recipe method:
- Wash and slit the bitter gourds on one side.
- Remove the seeds and rub with salt.
- Arrange on a tilting tray and keep aside for at least an hour. Keep the bitter gourds overnight if you prefer them to be even less bitter.
- Put enough water in a pan.
- Add salt, ginger paste, garlic paste, and turmeric powder.
- Stir and bring to a boil. Add the bitter gourds and blanch them until soft.
- Drain and keep aside.
- To prepare the filling:
- Remove the brown skin and roughly chop the coconut.
- Dry roast the coconut, groundnuts, sesame seeds and cummin seeds in a frying pan until each emits its unique aroma.
- Hold the onions with tongs and roast them directly over the flame until the skin is charred.
- Cool, peel and roughly chop the onions.
- Grind all these ingredients, except paneer, with 1/4th cup water to fine paste.
- Add paneer, ginger, jaggery, corriander powder and chilli powder to the paste and mix well.
- To prepare the tempering:
- Heat oil in a frying pan and season with cummin seeds, mustard seeds and fenugreek seeds.
- Stir over medium heat until they begin to crackle. Add curry leaves and stir.
- Pour over the paste, mix well and divide into 12 equal portions.
- Put a portion of the filling into each of the blanched bitter gourds.
- Arrange them in a greased roasting tray with the slit side on top. Cover with foil.
- Punch a few holes in the foil and cook on dum in the pre-heated oven at 275 degrees F for 30 minutes, basting at regular intervals.
- Remove and uncover.
- Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side.