Karelas: 7-8 medium sized
1 medium sized onion.
Besan: 1 tablespoon
Roasted Peanuts: 1/2 cup
Lemon Juice: 1 teaspoon
Sugar: 1/2 teaspoon
Turmeric Powder: 1/4-1/2 teaspoon
Dhania Powder: 1/2 teaspoon
Salt to taste
Oil for frying.
Coriander for garnish.
2-3 cloves Garlic
Small Piece of Ginger
3-4 (Green Chilies)
Peel the Karelas. Cut the karelas from middle and remove the inner filling (seeds etc). Sprinkle about 2 teaspoons salt on them and let it soak for couple of hours (1-2 hours) in a plate.
Chop the onions. Grind the roasted peanuts in a dry grinder.
Put a pan on the gas and pour about 1 tablespoon of oil in it. Saute the onions till light brown. Add besan and peanut powder in at same time. Add garlic/ginger/chilly paste. Add turmeric, dhania powder and sprinkle salt to taste. Add desired amount of sugar and lemon juice. Mix it all up and cook for 5 mins on the gas. Then let the filling cool.
On the other side, remove the karelas from the salt. Squeeze the karelas to remove the bitterness. Now fill up the filling in the karelas.
In a flat pan, put like 2-3 teaspoons of oil. Put the karelas in the pan and cover the pan with the lid on a low flame. After about 5 minutes turn the karelas (making sure the filling does not come out). Now cover the pan again. You can also cook on medium flame to make the karelas crispy.
You can turn the flame off after making sure that the karelas are cooked. Garnish with coriander leaves.
Using Conventional Oven:
1. After filling the karelas and cook them in oven on about 250 degrees for 15-20 minutes or till they become crispy.
Tastes great with Parathas .