Friday, 22 May 2015

HEALTHY RECIPE : SPICY STUFF BITTER GOURD (KARELA)


 HEALTHY  RECIPE  :  SPICY STUFF BITTER GOURD (KARELA) 
















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7 SMALL BITTER GOURD (KARELA)- PILED


3 SMALL POTATOES BOILED

1/2 CUP GREEN PEAS

2 ONIONS - GRATED OR CHOPPED

2 TOMATOES -FINELY CHOPPED

1/2 CUP PANEER-GRATED

1 TSP. TURMERIC POWDER +1/2 TSP.

1 TBSP. DHANIYA JEERA POWDER +1 TSP.

1 TSP. RED CHILLY POWDER +1 TSP.

1 TSP. GARAM MASALA

1 TBSP. SUGAR + 1/2 TSP.

SALT AS PER TEST

1/2 CUP CORIANDER LEAVES - FINELY CHOPPED

2 TBSP. OIL FOR TEMPERING

1 TBSP. TOMATO SAUCE

1 TSP. CUMIN SEEDS            

1/2 MUSTERED SEEDS

PINCH HING

5-7 CURRY LEAVES

11/2 TSP. LEMON JUICE

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FIRST, DE SEED THE PILED BITTER GOURD. THEN COATING THE BITTER GOURD WITH SALT, TO REMOVE BITTER TEST. KEEP ASIDE FOR HALF HOUR.
PRESSURE COOK THE SALTED BITTER GOURD, POTATOES AND GREEN PEAS.

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STAFFING MASALA :

TAKE A BOWL PLACE A SKINNED POTATOES AND SMASH.
ADD 1/4 CUP GRATED PANEER, TURMERIC POWDER, DHANIYA JEERA POWDER, RED CHILLI POWDER, SALT, SUGAR AND 1/4 CUP FINELY CHOPPED CORIANDER LEAVES. MIX WELL TO GATHER TO STUFFING.
NOW FULLY STUFF THE BITTER GOURD.

MAKING GRAVY:

PLACE A THICK BOTTOMED PAN ON MEDIUM FLAME.

ADD 2 TBSP. OIL IN IT FOR TEMPERING.
ADD CUMIN SEEDS AND  MUSTERED SEEDS. WHEN THEY CRACKLE, ADD PINCH ASAFOETIDA - HING. AND CURRY LEAVES.
THEN ADD CHOPPED ONIONS, BOILED GREEN PEAS, FINELY CHOPPED TOMATOES AND SAUCE. MIX WELL TOGETHER AND SATUE FOR 2-3 MINUTES TO MAKE GRAVY.
THEN ADD 1 TSP. RED CHILLY POWDER, 1/2 TSP. TURMERIC POWDER, 1 TSP. DHANIYA JEERA POWDER, GARAM MASALA, SALT AND SUGAR.
MIX WELL AND COOK FOR 1 MINUTE.

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ADD STUFFED BITTER GOURD INTO GRAVY AND MIX VERY CAREFULLY.
COOK FOR 1 MINUTE ON SLOW FLAME  FOR 1 MINUTE COVER WITH LID TO SET.
SPREAD THE LEMON JUICE OVER SPICY STUFF BITTER GUARD.
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GARNISH WITH REST OF 1/4 CUP OF GRATED PANEER AND REST OF 1/4 CUP OF FINELY CHOPPED CORIANDER LEAVES.
SERVE HOT WITH PARATHAS OR FULKA ROTI OR CHAPATI.



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