Stuffed Karela (Bitter Melon)
By Melissa's Corporate Chefs
4 Bitter Melon about 3 inches long (if long one cut into 3 pieces)
1 large Onion finely chopped
1 Green Chile finely chopped
1/2 tablespoon Ginger Root finely chopped
2 cloves Organic Garlic finely chopped
1 tablespoon Coriander chopped
3 teaspoons Canola Oil
2 teaspoons Flour
1/2 teaspoon Red Chile Powder
4 teaspoons Salt or to taste
1 teaspoon Powdered Coriander
1/4 teaspoon Powdered Tumeric
1 teaspoon Amchur (Mango Powder)
1/2 teaspoon Lemon Juice or Lime Juice
1/8 teaspoon Cumin Seed
Wash bitter melon thoroughly with water. If bitter melons are of longer variety, cut them into 3 inch pieces.
Remove skin of all the pieces by scraping with a sharp knife.
Keep the skin aside.
Slit the bitter melons length wise. Remove the seeds. Discard the seeds if very hard, otherwise mix them with the skin scrapings.
Take 1 teaspoon salt and apply it thoroughly to all the pieces of bitter melons. Set aside for about 1 hour.
Mix 1 teaspoon salt with bitter melon skin and set aside for 1 hour.
Heat a non sticking frying pan and add 2 teaspoons oil.
When the oil becomes hot, add cummin seeds. When the seeds becomes dark, add onion, green chile, ginger and garlic.
Cook for 2-3 minutes and add all the spices. Stir well and cook until the mixture turns light brown, about 5-7 minutes.
Mix half the coriander leaves.
Place the bitter melon skin in a sieve and wash thoroughly with water.
Add it to the washed skin scrapings mixture and stir.
Wash the bitter melons with water.
Fill the above mixture in each bitter melon.
Heat a non sticking frying pan and spray oil.
Place all the bitter melons in the pan, cover with a lid and reduce the to low. Let them cook for 5-7 minutes.
Turn the bitter melons and again cover with the lid. Cook for 5-7 minutes. Sprinkle with coriander leaves.