- Scrape the peels off the karela.
Let the karela sit for 15 minutesSlit the karela vertically, partially, leaving the ends intact.De-seed the karela.Give them a firm squeeze with your hands to remove some of the juices.Fry the karela (both deep or shallow frying work) until they turn soft and pliable.Set aside.
- Salt them then set aside to rest.
- Note: This reduces the bitterness of the karela.
Prepare the stuffing
- Squeeze the juice from the grated onions and save the juice.
- Pour 2 tbsps of oil into a hot pan that is being heated over a flame.
- Sauté the onions for a minute.
- Add the chopped tomato, and the remaining ingredients set aside for the stuffing.
- Cook the mixture for 2-3 minutes.
- Remove from the stove then let it cool.
Fill the karelas with the stuffing
- Secure each karela around its middle.
- Loop white thread around it 5-6 times before tying the string into a knot.
- Place the karelas into a flat-bottomed sauté pan in a single layer.
- Pour the yogurt and onion juice around the karelas.
- Add a bit of salt and cook the karelas at a medium temperature until they turn tender and are cooked through.
- Serve with a light and runny khichdi, and some dudhi raita.
Bitter gourd looks highly similar to the cucumber, except it is covered in wart like bumps.