1. Take the karelas and scrap them a little. 2. Peel the onions, ginger and garlic. 3. Make a slit cut on the karela only on one side from start to end. 4. Take a pressure cooker and boil karelas, onion, ginger, garlic (whole) with a pinch of salt and water. 5. Wwitch off the gas just after one whistle. 6. If boiling in a pan, take more water and just cook until the karelas are tender enough. 7. Drain the excess water from the karelas. 8. For stuffing: 9. In a grinder, grind the boiled onion, ginger and garlic. 10. Take a pan, put 3 tablespoon of oil and put mustard seed to splutter. 11. Then add the ground paste, chili powder, mustard powder, tamarind paste, salt to taste, and half of the turmeric powder, coriander powder, and cumin powder. 12. Stir for some minutes until the paste starts to leave oil in the pan. 13. Make a thick paste of besan, rest of the turmeric powder and a pinch of salt. 14. Open the slits of karela and fill the stuffing as required. 15. Take a pan, put oil for frying. 16. Dip the stuffed karela one by one in the besan batter and drop it in the oil for frying. 17. Fry until golden brown. 18. Drain the excess oil in paper towel. 19. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
