Dhaas karela
Author: Alka
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
bitter gourds stuffed with tasty onion and garlic mixture
  • Karela  (Bitter Gourd)  ¼ kg
  • Onion Large 2 nos
  • Garlic   4 cloves
  • Ginger  1’’pc
  • Green Chillies   2-3
  • Tomatoes pureed  2 med
  • Hing (Optional)  A pinch
  • Chilli powder    1 tsp
  • Coriander powder  1 tbsp
  • Turmeric powder ½ tsp
  • Cumin powder (Jeera pdr)1 tsp
  • Garam Masala pdr           ½ tsp
  • Salt                          To taste
  • Oil and for frying      4 tbsp
  • Coriander leaves      1 tbsp
  1. Peel the Karela’s (I preferred skin intact), slit them in middle and salt them for about  30 minutes.
  2. Wash them and deep fry them till  slight golden (Do not brown them) and keep aside.
  3. Grate onions on the manual grater and strain the water completely through a strainer, do not squeeze let it drain on its own
  4. Make a paste of ginger, garlic and green chillies in pestle and  mortar and keep it aside.
  5. For stuffing take a deep bottom pan, put oil, when little hot add hing
  6. Now add grated onions and sauté till dry and slightly golden .You can add salt at this time to dry the moisture in the onions
  7. Add ginger, garlic and green chilli paste, sauté again for sometime
  8. Now add all the dry masalas  and continue to saute, now add tomato puree and stir, let it cook till the oil separates
  9. Once cooked add coriander leaves, mix it well and remove from heat.
  10. When this mixture cools stuff in the Karela’s, secure them by tying them with a thread and shallow fry with little oil or no oil in a non-stick pan till nice and golden.
  11. (Onions have to be grated in the manual grater by hand, do not blend or grind in the  grinder it will lose the taste completely)
Recipe by Sindhi Rasoi |Sindhi Recipes at https://sindhirasoi.com/2008/04/dhaas-karela/