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Stuffed Karela Makhani
muktisahay
4
from 1 vote
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Prep Time
25
minutes
mins
Cook Time
30
minutes
mins
Total Time
55
minutes
mins
Served As
Lunch
Recipe Cuisine Type
North Indian
Servings
2
Calories
602
kcal
Ingredients
1x
2x
3x
3
Bitter gourd
karela
2
tbsp
Oil
For stuffing
2
Potato
boiled and mashed
Salt
as per taste
1/4
teaspoon
Black pepper powder
1
tbsp
coriander leaves
finely chopped
1
tbsp
mint leaves
Finely chopped
1
tbsp
Oil
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
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.
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
Keyword
indian recipe, karela
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