Karela or bitter melon is a tropical vegetable. It is also called Chinese Okra. The Indian karela is scaly, smaller and darker than the Asian variety. It tastes bitter and not many kids like it, mine certainly do not. My mom cooks it many different ways, dry as a side dish or like dal that can be eaten with rice or sambhar or chips. She also makes stuffed Karela which is one of my favorite way of eating Karela. My mom stuffs it with potato and shallow fries it. Most popular stuffing in North India is a mixture of dry spices. Karela is stuffed with this and tied with a twine so the filling doesent fall. I made the healthy version of the North Indian recipe. I used the air fryer instead of frying it in pan. It tasted very good. My husband gave the ISI mark for it ;)
Ingredients:
6 medium size karela
3 tablespoons coriander powder
2 teaspoons red chili powder
1/2 teaspoon turmeric powder
3 teaspoons amchur powdre (dried mango powder)
1/2 teaspoon asafoetida
3 teaspoons fennel powder
salt to taste
kitchen twine
Method:
1. Scrape the scales off the karela. Make a vertical slit and remove the seeds. Place karela in a large pot of water with salt and bring it to a boil (blanch). Drain and place on a plate.
2. Meanwhile combine the dry ingredients for the filling in a medium bowl. Add a little water to make a paste. It should not be runny.
3. Fill the karela with the stuffing. Close the slit with kitchen twine, so the filling doesn't fall.
4. Pre heat air fryer at 375 for 2 minutes. Remove the basket. Spray with oil. Placethe karela in the basket and spay them with oil. Air fry for 15 minutes. Turn over and cook again for 15 minutes.
5. Remove from air fryer and serve with roti and dal.
Note:
I adapted the recipe from Kitchen Fables.
You can add chopped onion in the filling.
Karela can be fried in oil or pan fried too.
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