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Stuffed Karelas



Cook the potatoes, drain, peel, mash and keep aside. Scrape the scaly skin off the bitter gourds, immerse in salt water and keep aside. After 30 minutes drain the bitter gourds, slit them partially lengthwise, apply salt on the innerside and keep aside. Chop onions, tomato and green chilli and keep aside. Heat oil in a frying pan and add onion and chillies, saute until the onions turn golden brown. Add turmeric powder, chilli powder, garam masala powder and salt to taste and saute for a further minute. Add tomato and potato and fry until they are done to a turn. Add lemon juice and shut off the flame. Stuff karelas with the aboce filling and gently tie with a string. Heat oil in a pan and gently place the stuffed karelas on it. Fry on all sides until done and serve.

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