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Sindhi Cuisines - Taste of community- Recipe Number - 63
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Daas Karela (Stuffed Karela)
Ingredients:
  •  Karela  (Bitter Gourd)  1/2 kg
  • Onion Large          2 nos  
  • Garlic                   6 cloves 
  • Ginger                  1’’pc 
  • Green Chillies       4
  • Tomatoes pureed  3 med
  • Hing (Optional)      A pinch
  • Chilli powder             1 tsp 
  • Coriander powder       1 tbsp
  • Turmeric powder          ½ tsp
  • Cummin powder (Jeera pdr)1 tsp
  • Garam Masala pdr           ½ tsp
  • Salt                          To taste
  • Oil and for frying      4 tbsp
  • Coriander leaves      1 tbsp
Method:
  • Peel the Karela’s and salt them for about  30 minutes. 
  •  Wash them and deep fry them till  slight golden(Do not brown them) and keep aside.
  • Grate onions on the manual grater and strain the water completely through a strainer, do not squeeze let it drain on its own
  • Make a paste of ginger, garlic and green chillies in pestle and  mortar and keep it aside.
  • For stuffing take a deep bottom pan, put oil, when little hot add hing
  • Now add grated onions and sauté till dry and slightly golden .You can add salt at this time to dry the moisture in the onions
  • Add ginger, garlic and green chilli paste ,sauté again for sometime
  • Now add all the dry masalas  and continue to saute, now add tomato puree and stir, let it cook till the oil separates
  • Once cooked add coriander leaves, mix it well and remove from heat.
  • When this mixture cools stuff in the Karela’s, secure them by tying them with a thread and shallow fry with little oil or no oil in a non-stick pan till nice and golden.
    ( Onions have to be grated in the manual grater by hand, do not blend or grind in the  grinder it will lose the taste completely)


          Recipe contributed by:    BINA MAKHIJA  

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 - 63
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