Stuffed Bitter Gourd Recipe | Gutti Kakarakaya | Stuffed Karela with Step by Step Recipe

I am not a person who likes Bitter gourd or karela. But when you find that your family likes this vegetable, you will have find different ways to make this frequently. Hubby dear and Athamma loves bitter gourd in any form. I find myself making a saute of this vegetable and I remember that Kakarakayya kura was also quite frequent dish some years ago. I really wonder how and why we stopped making that dish these days.

This Spicy bitter gourd or stuffed karela recipe that I made a while ago, was surely different and very delicious, if I say it myself. I took it for office and my colleagues liked it very much too.

Stuffed Karela

School reopened for the boys today and we felt so bad for them as they had to get up early to get ready. The month long vacation surely had it's effect. I somehow managed to pack them something that they nodded their head, it surely made me realize that I should get some sort of planning to be done.

Step by Step pictures for making Stuffed Karela

Wash and trim the sides

Boil the bitter gourds in a mix of turmeric, curds and salt.

The ingredients for the stuffing. To be ground into paste.

 Fry in a non stick pan until done.

It takes 5 - 6 mins for frying the masala.

The cooked bitter gourds are left to cool down.

Remove the seeds inside

Stuff with the masala

 Roast the bitter gourds in hot pan again.

Fry these stuffed karela again in oil until it is browned on all sides.

Spicy bitter guard or stuffed karela recipe

Ingredients

For boiling Karela

Small bitter gourds / Karela - 3 cups (must have been 300 gms)
Turmeric powder a pinch
Curds / Yogurt - 1 cups
Lemon juice - 1 tsp
Salt a pinch

For the stuffing

Roasted Groundnut/ peanuts - 1/4 cup
Kopra / Dry Coconut - 1/4 cup
Sesame seeds / Til - 2 tsp
Whole dry Red chillies - 4
Salt to taste
Oil - 3 tsp
Cumin seeds/ Jeera - 2 tsp
Garlic - 4 cloves
Onions - 1 big

Coriander leaves for garnish

Method to prepare:

To cook the Bitter gourd.

Wash and trim the Karelas.

Trim on both sides of Karela without cutting in between.

Boil them in sour curd adding with salt, lemon juice, turmeric for 5 minutes. Keep it aside for it to cool down. Squeeze out the seeds from inside.

To make the masala:

Grind onion, red chillies, groundnuts, sesame seeds, salt, coconut and garlic coarsely.

Heat a pan with oil and fry the ground paste till it gets fine aromatic flavour. Remove from the oil.

Stuff the prepared masala in each karela evenly.

Ensure that each karela is stuffed properly.

To make the stuffed Karela

Place them one by one in the same hot oil and fry them on low heat to golden crispy brown.

Turn them gently without splitting inside masala.

Garnish with coriander leaves

This can be served hot with plain rice or with Sambar rice.

Lunch Box Series : LBS#53 ~ Steamed Baby Bitter Gourds!

I know I say this often but it is true. I don't know where the time flies, taking along with it the days! It felt just yesterday that I welcomed the new year and I have another one fast approaching the corner. And its been ages since I recorded our daily activities.

The thing is we have been busy standing in long queues. Yes it was time for the boys admission to LKGs and the entire last week was spent standing in long lines since early morning to get the form. And this week spent standing to submit them. And yes, next week will be spent attending the interviews scheduled in 3 different schools. Hearing on the amount we might have to shell out as building funds had our heads spinning, but we have managed to keep it safe, in hope it won't happen to us. Good hopes!

On the account of getting the boys prepared for the questions, I ask each of them regular questions. I ask Peddu, Kanna, What's your name? Pat comes the reply "kara, srikara", like in Bond style. Never knew my boy takes after his mom. But I gently reminded him that his name is not Kara but he insisted so I left at that. Then I turned to Chinnu, showing a cloth that was green in colour, asked him what colour it was. With a twinkle in his eyes, he replied it was Red! I frowned at him and he looked elsewhere. This was the third time, I was trying, so with gentleness I could hardly muster, I pleaded again. Pat came the reply "Green." Will the teacher have the same soft tone? I doubt!

I appreciate the play school teachers making the boys learn the alphabets as in a song, but I hardly can decipher which letter they say, I hope the school teachers know this.

When I look at the drafts I see many Lunch box combination lying around. I feel so bad for not posting on time. But then things have been really hectic and I haven't really prepared anything new in a while.

But this simple steamed baby bitter gourd was the most toughest dish I ever made. Yes, hubby dear was always raving about this that his colleague used to get for lunch. Back home he used to explain this but I never would get to imagine how to make this. Finally I decided I would just get it and make.

Finally I was able to get him nod with approval and I just couldn't believe it was so simple.

Today's Lunch Box had

Chow chow dal
Steamed Baby Bitter gourds
Curd Rice

Actually there is no recipe, but after the hassles I went through to get the dish out I thought I would take the pleasure in sharing my joy!

Steamed Baby Bitter Gourds

Ingredients Needed

Baby Bitter Gourds - 250 gms
Salt to taste
Turmeric a pinch
Water - just enough to cover it

Method to prepare:

Wash and trim the baby bitter gourds on both ends.

In a non stick pan, add water bring to boil. Then add the bitter gourd, salt and turmeric. Cover with a lid and cook till it is done.

Check in between to ensure it does not get burnt. Simmer after 10 mins and cook on low flame till all water evaporates.

When the gourds are cooked but you still see some water left in the pan, simply cook on high flame while you keep stirring it. The gourds have to be just soft and succulent.

Serve it just as it.

Notes:

• These are not the regular bitter gourds that grow to be long in shape. What you see in the picture are the fully grown ones.
• Pick baby bitter gourds of same size. This is important as these are just steamed.
• I am not sure if these are available everywhere but if you get them, nothing like it!
• These baby bitter gourds are not so bitter as the regular ones, so just salt and turmeric is more than enough. Maybe when you can relish the really bitter ones, these may not be so bitter or that is what I have understood from my folks reaction..:)

This tastes great with dal.

That's all for today, have a great weekend.

Bitter Gourd Kurma!

The weekend was quite hectic, well I might start making it look like a chore! Well its not actually, its something I enjoy a lot and look forward too. So don't let my tone get you into that assumption. Athamma is much better, her finger is healing fast. My second sil was here for couple of days and had to leave. So we are back to us at home, of course Amma is there to help me. My kids are enjoying their trips up and down to school with their Ammamma now. Konda had her last exam and is very jubilant. She already declared that she is going to stay out at her grandparents' home from today.

I had great fun cooking at office for 60+ colleagues. I choose Channa pulao, not only because it was already a hit at our bloggers meet, it was something that can stand alone on its own. This was the first time I was cooking for such large numbers, so had reconfirmed the measurements with Amma again. It took about 3 hours for the entire cooking to get done, and result was great, if I have to say it myself! Many asked when we can open a restaurant. I replied I am ready when they are. But on the whole it was a wonderful experience seeing so many satisfied looks.

Now coming to today's dish, this was prepared by Amma, who remembered her mom cooking it this style, so I thought it has to be recorded for sure!

Before that do take a look at the Coconut Dates Boorelu!


Ingredients Needed:

Bitter gourd - 2 medium
Tamarind - a marble size
a pinch of salt

For the gravy

Mustard seeds - 1/2 tsp
Curry leaves - few
Ginger garlic paste - 1/2 tsp
Onions - 1 big
Tomato puree - 1 cup ( you can use chopped ones too)
Salt to taste
Oil - 2 tsp

For the paste
Coconut - 2 tbsp
Chili powder - 1 tsp
Coriander powder -1 tsp
Cloves - 2
Cinnamon -1 "

Coriander leaves for garnishing

Method to prepare:

Cut the bitter gourd into long pieces, soak in salt and then boil in tamarind pulp. Throw the water away and then fry the pieces in oil for 2 mins. Keep it aside

Then heat a pan and add mustard seeds, curry leaves, then ginger garlic paste. Fry well. Then add the chopped onions, followed by tomato pieces. Add salt, let the tomato get little mushy.

Then add the ground masala, fry well till the oil comes out. Finally add the fried bitter gourd pieces, required water and simmer till you get a thick gravy.

You can add the chopped coriander before removing it off the flame.