Punjabi Karela stuffed with vegetables Recipes

How to Prepare / Make / Cook - Karela stuffed with vegetables ?

500 grams medium-sized tender bittergourds. 125 grams potatoes. 75 grams carrots. ½ cup shelled peas. 4 green chillies, minced. 1 medium onion, minced. 1-inch piece ginger, minced. 1 lemon-sized ball of tamarind. 1 tsp. Ground cumin seeds. ¾ tsp. Turmeric powder. Handful of finely sliced coriander. Salt and chilli powder to taste.

Remove bitterness from karelas. See the above recipe. Boil or steam-cook all the vegetables. Mash them coarsely and set aside. Soak tamarind in 2 tblsps. Water, when it turns soft, squeeze out all pulp. Heat 1 tblsp. Ghee and put in onion and ginger and fry till soft. Put in ground spices and fry briefly. Put in vegetables, tamarind, chillies and coriander leaves and cook till dry. Remove from fire and cool. Remove pith from karelas and stuff with the vegetables. Bind with a piece of thread. Heat 4 tblsps. Ghee and fry them to a golden colour springkle a little water on top. Cover tightly and cook over a low fire till they are done. Serve hot.

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