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Sindhi Cuisines - Taste of community- Recipe Number - 51
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Bharwaan Karela(Stuffed Bittergourd)
Ingredients:
  • Karela(bittergourd)  4
  • Onion 1 small
  • Green chillies 3
  • Garlic 4 cloves
  • Coriander leaves  a handfull
  • Ginger(optional)
  • Salt as per taste
  • Turmeric powder 1/4 tspn
  • Coriander powder 1 tspn
Method:
  • Peel and scrap bittergourds ,slit them in middle and put some salt
  • Keep them aside for about 3-4 hrs
  • Wash and Shallow fry them till half cooked
  • Meanwhile peel and grate onion,pound greenchillies,coriander leaves,garlic and ginger(optional) in mortar pestle(hamam dasta)
  • Mix grated onion,and pounded mixture,add some salt,and dry masals
  • Stuff  partially fried karelas,with this mixture and  Shallow fry again with minimum oil,on a low flame(Its better to use non stick pan)
  • Keep on tossing the karelas at regular intervals and if necessary add some water
  • Cook till all the water is evaporated and karelas appear dark in colour
  • Could be served with daal chaawal,or roti
  • NOTE:After stuffing the karela,if mixture tends to fall off,just tie a piece of  clean thread across the karela and cook.The thread could be unwrapped before serving
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 51
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