Fried Stuffed Karela
3 long karelas; scraped, halved and deseeded,
2 large potatoes; boiled, peeled and mashed,
1 onion; finely chopped,
1 tomato; finely chopped,
1 green chilli; finely chopped,
1/2 tsp jeera (cumin seeds),
1/4 tsp saunf (fennel seeds),
3/4 tsp jeera powder,
1 tsp dhania coriander powder,
1/2 tsp red chilli powder,
1/2 tsp garam masala (optional),
Salt to taste,
For coating –
1/4 cup besan,
Salt, red chilli and turmeric powder to taste,
A pinch of ajwain (carrom seeds),
Oil for frying.
Apply a good amount to salt all over the scraped karelas and leave them aside for a good one hour. Later wash them with water. Pat dry. Then heat 1 tbsp of oil in a pan and place these karelas into it. Cover with a lid and let them cook on low-medium flame until they are done. Uncover and flip over ocassionally.
To prepare the stuffing –
Heat some oil in a pan. Add jeera and saunf. When they splutter, add onion and saute until they turn pinkish brown. Add green chillies and tomatoes and cook until the mixture starts leaving out oil. Then add spices and salt, mix and cook for a while. Now add mashed potatoes and mix properly. Add some chopped coriander leaves if you like.
Then stuff this mixture into the karelas. Mix the ingredients of the coating and prepare a thickish batter. Heat around 1/2 cup of oil in a kadhai. Then dip each stuffed karela into the batter, coat it all over and slip it into the oil.
Fry them in batches on a medium flame until crisp and golden brown in color. Drain on paper towels.