Tuesday, February 3, 2015

Stuffed Karelas in makhani gravy


Adapted from Tarladalal.com

Ingredients:
For stuffed karelas:
Karelas - 8 small nos. or 4 large
Cumin seeds - 1/2 tsp
Moong dal - 1/2 cup
Green chilli - 1, sliced thin
Ginger - 1" piece
Turmeric powder - 1/4 tsp
Cilantro (coriander leaves) - a small bunch, minced fine
Salt

For makhani gravy
Onion - 1 medium, chopped
Ginger - 1"inch piece
Garlic - 6 cloves
Tomatoes - 3
Cashews - small handful
Cinnamon - 2 sticks (about 2 inches)
Cloves - 6 nos.
Red bell pepper (capsicum) - 1 chopped or Red pumpkin - 1 cup chopped
Cumin seeds - 1/2 tsp
Tomato ketchup - 1 tsp (optional)
Red chilli powder - 1 tsp
Kasoori methi (dried fenugreek leaves) - a pinch
Low fat milk - 1/2 cup
Cornflour - 1 tsp
Oil - 1 tsp
Salt to taste
Cilantro - for garnish

Method:

Stuffed karelas
Wash the karelas and Peel the bitter gourd and keep the peel aside for use in another recipe (Karela Theplas).
Slit each one lengthwise. Using a sharp knife, scoop out the insides carefully creating a hollow in the centre. Apply a little salt to the inside and outside of the bitter gourd and keep aside for 10 to 15 minutes.
Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the soaked moong dal (1/2 cup), 1 green chilli, ginger, turmeric powder and salt and mix well.
Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.
Add the coriander leaves and mix well. Cool a little.
Fill this mixture into the bitter gourd and steam them for 10 to 15 minutes till they are cooked (I baked them at 350 degrees for 15 mins, then turned them and continued to bake for 10 mins. turned the other side and baked further 10 mins and then changed heat to broil for 5 mins). Cut each karela into 2 and keep aside - my karelas were small so I did not do this.

Makhani gravy
Make ginger garlic paste.
In a saucepan - 3 tomatoes, 1 medium onion, small handful of cashews, 2 cinnamon sticks, 6 cloves, red capsicum (original recipe uses pumpkin) with just enough water and cook over medium heat till tomatoes are soft. Allow to cool completely. then strain (save the water) and puree it.
In the saucepan (i washed it again), heat 2 tsp oil and add cumin seeds. Then fry the ginger garlic paste till raw smell goes away. Then add the puree. Add the strained water. Simmer for 7 minutes or so. Add a teaspoon of tomato ketchup, add kashmiri red chilli powder (2 tsp), salt and sprinkle some kasoori methi. Take half cup of low fat milk and mix 1/2 tsp cornflour to it. pour this into the gravy. Adjust salt. It will thicken soon.
Add the cooked stuffed karelas and submerge it. sprinkle some cilantro over it.
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