Stuffed Karelas/ Bitter Gourd
Good amount of Onions are very essential for this delicious dish!
- 8- 9 medium size tender Bitter Gourd /karelas
- 8-9 medium size onions /cut into big pieces
- 2 big size Tomatoes,finely chopped
For filling of Karelas :
- 3 tbsp coriander powder
- 1 tsp Geera /cumin seed, roasted and powdered
- 2/3 tsp Turmeric powder
- 1 1/2 tbsp Saunf /Fennel seeds, powdered
- 2 tsp Amchoor /Dry Mango powder
- 2/3 tsp Red chili powder
- 1 1/2 tsp low sodium Salt / or salt to taste
- 3 tbsp Oil, for best results mustard oil.( Other oils like Olive oil/canola oil etc. can be used too)
wash the bitter gourd / Karelas well, remove the two ends of the bitter gourd / Karelas gently and slit them across from one end to the other (without removing the inner pulp/seeds or scraping the outer skin!) keep aside.
In a small mixing bowl put coriander powder, geera, turmeric, chili, Saunf powder, amchoor and salt mix it well. Fill in / stuff the bitter gourd / Karelas with these powdered spices mixture .
Heat the oil in a heavy bottom pan Sauté the onions lightly.
Add Stuffed bitter gourd / Karelas, cook on slow fire till bitter gourd / Karelas are light in colour.
Add cut tomatoes to the Kerala, onion mixture and Cook on slow fire till bitter gourd / Karelas is well cooked.
Health benefits of Karelas / Bitter gourd:
Many of us do not like it for its bitter taste. But it is a blood purifier. The Bitter- guard prevents and treats from Type II diabetes which is insulin independent diabetes. It helps to low down your blood sugar level as it helps to reduce body weight. Kerala have 16 calories per cup, and leafy tips have 14 calories. Kerala is high in water content (90%) and water is calorie-free.
The more water you intake the more your appetite is suppressed as you feel fuller in your tummy. Kerala has 2.6 g dietary fiber, and as it takes a longer time to break down in the stomach you feel less hungry. You think the bitterness of the Kerala is a turn off? Than try soaking it in chilled saltwater for a few hours before eating it or cooking it. One cup of Kerala has 70 per cent of the daily value for vitamin C, and at least 9 per cent of the daily value for vitamin A. Kerala is sodium-free.