Dum Ka Karela Recipe
Ingredients
Bitter gourds or karela (12), turmeric powder (1tsp), ginger paste (15gms), garlic paste (15gms), turmeric powder (1tsp) and salt (to taste)
For filling:-Grated paneer (150gms), chili powder (1tsp), groundnuts (60gms), coriander powder (1 1/2tsp), sesame seeds (1tbsp), coconuts (15gms), julicnned ginger (5cm), cumin seeds (1tsp), onions (2large), crushed jaggery (15gms), tamarind pulp (1tbsp) and salt (to taste).
For tempering:-Curry leaves (24), sesame oil (3tbsp), mustard seeds (1/2tsp), fenugreek seeds (1/4tsp) and cumin seeds (1/2tsp).
Method of preparation:-
Take bitter gourds, wash them and slit them on one side. Take out the seeds and rub the salt on them. Keep them on a tray for about an hour. Take a pan, put enough water in it. Then add ginger paste, garlic paste, turmeric paste and salt in it and boil it. Then add the bitter gourd and blanch them until they get soft.Drain them and keep them aside.
For filling:-Take coconut, remove its skin and then chop it.Take a sauce pan, roast dry the cumin seeds, sesame seeds, coconut and groundnuts until each emits its unique aroma. Now roast the onion directly on the flame until the skin is charred. Then cool the onion, peel it and then roughly chop it. Except paneer, grind all the ingredients with 1/4th cup of water to a fine paste. Then add paneer, chili powder, coriander powder, jiggery and ginger to the paste and then mix it well.
For tempering:-Take a frying pan, place it over heat. Heat the oil in it and add fenugreek seeds, mustard seeds and cumin seeds in it. Stir them over medium heat until they begins to crackle and then add the curry leaves. Now pour this seasoning over the paste, mix it well and then fill this paste into each of the blanched bitter gourds. Take a greased roasting tray; place these bitter gourds in it with the slit side on the top. Cover the tray with a foil, make the holes in the foil and then cook on Dum in the preheated oven at 275 degrees F for about 30 minutes. While roasting,, basting the gourds at regular intervals. Now take off the dish from the oven and remove the cover. Now serve with cumin-tempered whole potatoes and buttered seasonal vegetables on the side.
Number of servings – 4
Making Time – 1 hour 15 minutes
North Indian Recipes, Vegetarian Recipes
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