For the third week, I choose to do Stuffed Dishes. When I had decided on Stuffed Dishes, I referred to those dishes that are either stuffed and cooked or baked. Ever since I decided on this theme, I have been obsessed with the different dishes that I could make. I had sorted out so many and wanted to make them all. Unfortunately with just three days, I know I have them all pending for the next time.
This aloo stuffed karala was something we did on the go. We got the small bitter gourds and were wondering what to do with it. It suddenly struck that we could make a stuffed dish. Though scooping out the small karelas are a tedious task, I was happy with the dish turning out well.
Boys have their first assessment started this week. I was flabbergasted with the portions they have. They are expected to read a lesson, which was quite a tongue twister for myself. I tried making them read it but with they saying out each and every word, it was a long session and none of us had the patience to continue further. I decided it was enough and should be able to manage.
While I am to get the day going, you read and enjoy this dish.
Potato Stuffed Karela Curry
Step by Step Picture Recipe.
Trim and microwave the karelas for 10 mins
Remove the seeds
Microwave the aloo for 8 mins and mix in with spices.
Another method for peeling off the skin, once it cools down, puree the tomatoes.
Aloo Stuffed Karela Curry
For the Stuffing the Karela
Bitter Gourd / Karela – 10 small nos
Potato / Aloo, mashed – 1 cup
Roasted Cumin powder – 1/2 tsp
Chili powder – 1/2 tsp
Salt to taste
Oil – for roasting
For the Gravy
Onions – 1 big
Ginger Garlic paste – 1/2 tsp
Tomatoes – 2 medium
Red chili powder – 3/4 tsp
Coriander powder – 3/4 tsp
Turmeric powder a pinch
Salt to taste
Coconut paste – 2 tbsp
How to make the Aloo Stuffed Karela Curry
For the Aloo Stuffing:
Trim the ends and microwave the karela for 10 mins. Drain the water, slit the karela and scoop out the seeds from inside.
Micowave the potatoes for 6 -7 mins in microwave. Soak and peel the skin. Mash well and mix in the chili powder, cumin powder and salt.
Once the seeds are removed the the bitter gourd, stuff the aloo mix inside the karela and close well.
Heat a non stick pan with oil, roast the keralas till they turn golden on all sides.
For the making the gravy.
Grill the tomatoes over flame to remove the outer skin and puree. Keep it aside.
Heat a non stick pan with oil, saute finelly chopped onions. When they turn colour, add ginger garlic paste.
Next add the tomato puree, red chili powder and coriander powder, salt and turmeric powder. Simmer till the puree is cooked well with the spice powders.
Add a cup of water and then the ground coconut paste.
Bring to boil. Add the cooked stuffed karela to the boiling gravy. simmer for 5 -7 mins.
Serve hot with roits.
Aloo Stuffed Karela Subji
The aloo stuffed inside the Karela made sure it masks the bitterness and this gravy was good combo with Rotis.