4 karela, chopped
1 onion, finely chopped
1 green chilli, finely chopped
½ inch ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp fresh coriander, chopped
3 tsp canola oil
2 tsp besan
½ tsp red chilli powder
4 tsp salt to taste
1 tsp coriander powder
¼ tsp haldi powder
1 tsp amchur
½ tsp cumin seeds
Wash kerala thoroughly with water.
If keralas are of longer variety, cut them into pieces of 3 inch size.
Remove skin of all the pieces by scraping with a sharp knife.
Keep the skin aside. Slit the karelas length wise. Remove the seeds.
Discard the seeds if very hard, otherwise mix them with the skin scrape.
Take 1 tsp salt and apply it thoroughly to all the pieces of karelas.
Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour.
Heat a non-sticking frying pan and add 2 tsp oil.
When the oil becomes hot, put cumin seeds and hing.
When the seeds become dark, put onion, green chilli, ginger and garlic.
Cook for 2 to 3 minutes and add all the spices and besan.
Stir well and cook for 5 to 7 minutes until the mixture turns light brown.
Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water.
Add it to the washed skin scrape above mixture and stir.
Wash the karelas with water. Fill the above mixture in each karela.
Heat a non sticking frying pan and spray oil.
Place all the karelas in the pan, cover with a lid and reduce the stove to low.
Allow them to cook for 5 to 7 minutes.
Change the side of karelas and again cover with the lid.
Cook for 5 to 7 minutes. Sprinkle coriander leaves.