Stuffed Karela Makhani
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Ingredients
- 3 Bitter gourd karela
- 2 tbsp Oil
For stuffing
For gravy
- 2 onion finely chopped
- 1 tbsp Oil
- 1 cup Tomato puree
- 1 tbsp ginger Grated
- 1/2 teaspoon green chili Crushed
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Sugar
- Salt as per taste
- 2 tbsp Cream fresh
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Instructions
- Wash and scrap the skin of the bitter gourd.
- Cut into three pieces and remove the seeds and pulp of bitter gourd.
- Boil bitter gourd in a pressure cooker with little amount of water.
- After one whistle switch off the flame and release the pressure.
- Take a bowl add boiled n mashed potato,salt,black pepper,coriander leaves and mint leaves and m ix well.
- Stuff the filling in the bitter gourd pieces.
- Heat oil in a pan and fry this stuffed bitter gourd till light brown,strain it.
- Heat 2 tbsp oil in the same pan.
- Add ginger garlic and saute for one mins
- Now add chopped onion and saute till light brown.
- Add green chilly and tomato puree and cover it and cook in a low flame for five mins.
- Now add coriander powder,cumin seeds powder,garam masala powder,salt and sugar and mix well.
- Add one cup of water and bring to boil.
- Add cream and mix well
- Take a serving bowl add biter gourd pieces and pour the makhni gravy.
Recipe Nutrition
Calories: 602 kcal | Carbohydrates: 69 g | Protein: 10 g | Fat: 35 g | Saturated Fat: 6 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 19 g | Trans Fat: 0.1 g | Cholesterol: 17 mg | Sodium: 78 mg | Potassium: 2136 mg | Fiber: 14 g | Sugar: 14 g | Vitamin A: 1686 IU | Vitamin C: 183 mg | Calcium: 136 mg | Iron: 6 mg
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