Serves 4

Ingredients
10 No- Medium Size Bitter gourd ( Approx 500gms, Peeled and Dried ) ½ Tsp- Aniseed ( Hindi Term Sauf )
30 ml- Oil 1 Tsp- Mango Powder
1 Tsp- Salt ½ Tsp- Turmeric Powder
1 Tcup-Coarsely Grated Onion ½ Tsp- Red Chilli Powder
1 Tsp- Cumin Powder Salt for rubbing
1 Tsp- Coriander powder Oil for Shallow Frying

Method

  1. Make a slit in all the Karelas and open from one side only. Remove large seeds from it and rub salt in it and leave for 30 minutes.
  2. Wash the Karelas and remove the bitter juice from it which will come out due to rubbing of salt.
  3. Heat Oil and then add Onions to it. Sauté well and then add Indian Spices to it. Check the Seasoning and adjust. If you want it to be spicier add Chaat Masala and Lemon Juice.
  4. Cool the Mixture and then stuff it in the Karelas.
  5. Tie Karelas with thread and then shallow fry in oil by turning gently and seeing that all sides are done well. Keep aside.
  6. In the same oil fry the left over filling and gently add the Stuffed Karelas to it and mix well.
  7. Cover and cook and see that the Karelas are done. Serve hot.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 224 Carotene ( μg ) 4.5
Protein (g) 2.3 Vitamin C (mg) 112.8
Carbohydrate (g) 8.03 Mg (mg) 49.0
Fat (g) 20.28 Na (mg) 23.25
Fibre (g) 1.15 K (mg) 221.8
Minerals (g) 1.1 Mn (mg) 0.15
Calcium (mg) 36.73 Zn (mg) 0.68
Phosphorus (mg) 100 Cr (mg) 0.009
Iron (mg) 0.91

Modification

Reduce the amount of oil used for preparation
Ingredients
10 No- Medium Size Bitter gourd ( Approx 500gms, Peeled and Dried ) ½ Tsp- Aniseed ( Hindi Term Sauf )
30 ml- Oil 1 Tsp- Mango Powder
1 Tsp- Salt ½ Tsp- Turmeric Powder
1 Tcup-Coarsely Grated Onion ½ Tsp- Red Chilli Powder
1 Tsp- Cumin Powder Salt for rubbing
1 Tsp- Coriander powder 5tsp Oil
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 168
Protein (g) 2.3
Carbohydrate (g) 8.03
Fat (g) 14.03
Fibre (g) 1.15
Minerals (g) 1.1