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Sunday, May 10, 2009

Stuffed Karela Fry

Ingredients:

4 small Bitter Guard / Hagalakayi

1 small Onion

2-3 tsp grated Coconut

4-5 strands of Coriander leaves

1 tsp Mango powder / Amchoor powder

1 tsp Bengal gram flour/ Besan

1 tsp Sugar / Jaggary

1 tsp Chilly powder

Pinch of Turmeric powder

1/2 tsp Ginger Garlic paste.

Pinch of Asafotida powder

Salt to taste

1/4 tsp Mustard seeds

6-7 tsp Oil

Recipe:

Put grated coconut in a mixer and grind it for about 1 min and keep it aside.

Peel the bitter guard little bit and make a slit as shown in the picture below. Remove the inner part of the bitter guard.

Remove the seeds from the inner part of bitter guard and chop it into small pieces as shown in the picture below.

Chop onion and coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, 3-4 tsp oil in a pan. Once it starts spluttering, add asafotida powder, chopped onion. Add little amount of salt and fry them in medium flame for about 4-5 mins until onion turns golden in color. Add pinch of turmeric powder, 1 tsp bengal gram flour and fry them for about 1 min in medium flame. Add ginger garlic paste and fry them fro about 2 mins in medium flame. Add red chilly powder, inside part of bitter guard and fry them for about 2-3 mins in medium flame. Add grated coconut and fry them for about 1-2 mins. Add mango powder, sugar, salt and chopped coriander leaves and fry them for about 2-3 mins in medium flame. Keep this masala aside for about 10-15 mins.

Take little amount of prepared masala and stuff the bitter guard with masala and tie them as shown in the picture below.

Take a non stick pan/tava and put 3-4 tsp oil and heat it little bit. Place the bitter guard as shown on the picture below.

Cover it with a lid and cook them in low flame for about 3-4 mins. Sprinkle little amount of sugar and salt and shallow fry the bitter guards in low flame by covering a lid and turning the bitter guards around to be cooked evenly.

Serve hot along with Rice. It goes well with rice and ghee. This recipe is from http://www.vahrehvah.com. Thanks Sanjay for this recipe.

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