Yummy Stuffed Karelay

Yummy Stuffed Karelay

Yummy Stuffed Karelay

Yummy Stuffed Karelay.  Karela’s unique and unique recipe. A must try for all veg lovers.


• Zeera (Cumin seeds) 1 & ½ tbs

• Sabut dhania (Coriander seeds) 2 tbs

• Saunf (Fennel seeds) 1 tbs

• Sabut lal mirch (red chilli buttons) 8

• Caronji (Nigella seeds) ½ tsp

• Rai dana (black mustard seeds) ½ tsp

• Karelay (Bitter gourd) ½ kg

•  (Salt) 1-2 pins

• Namak (Salt) 1-2 tbs or taste

• Sarson of tel (Mustard oil) 2 tbs

• Haldi powder (Turmeric powder) ¼ tsp

• Sarson of tel (Mustard oil) 3-4 tbs

• Pyaz (Onion) Sliced 2

• Kairi (Blue mango) for cup ated cup

• Crushed garlic ginger 2 & ½ tbs

• 3 Hari mirch (Green chilli)

• Hara dhania (fresh coriander) at 2 tbs

• Lal mirch powder (Red chilli powder) 2 tsp

• Namak (Salt) ½ tsp or taste

• Haldi powder (turmeric powder) ½ tsp

• Bright spots of 2-3 tbs

• Sarson of tel (mustard oil) ½ cup


  • In a frying pan add the cumin seeds, coriander seeds, fennel seeds, red chilli seeds, nigella seeds, black mustard seeds and frying until dry. Take the container and let it go.
  • In a spice mixer add the fried spices and grind well. Set aside and reserve for later use.
  • Peel and squeeze bitter berries.
  • Place the pages in a bowl, add salt and mix well.
  • In a small frying pan for mustard oil, dip the sweet boiling pages to remove excess water and add to the frying pan. Fry until brown and set aside.
  • Put those bitter rings in a bowl containing the fillet, sprinkle with salt and toss. Leave it on for 30 minutes.
  • In a wok add the mustard oil, onions, fry until bubbly.
  • Stir in mango green and mix well.
  • Add ginger garlic and mix well.
  • Put green peppers, fresh coriander and mix well.
  • Add red chilli powder, salt, turmeric powder and mix well.
  • Put 2-3 tbs of homemade masala powder and mix well.
  • Stir in salted fried pages, mix well and set aside.
  • Brush the sugar with water, drain excess water and pat dry.
  • The stuff was prepared to wrap in spicy bowls and wrapped in a kitchen towel, set aside.
  • In the wok mustard oil, add the bitter cigars, cover and cook on low flame for 6-8 minutes.
  • Remove the lid and turn on the bitter side.
  • Sprinkle left over frozen ground over bitter gourds, cover and cook again on low heat for 6-8 minutes.
  • Turn the lid off and cook for 2-3 minutes in the big sun or until it is completely soft.
  • Serve the kale with salad and chapati.

Leave a Reply

Your email address will not be published. Required fields are marked *