Thursday, 12 January 2012

Jhinga Karela

Prawn stuffed bitter gourd. Unlike the Kerala preparations with bitter gourd, up North, it is generally stuffed with some masala, spicy/tangy & shallow fried. I have done this with a spicy & sour prawns filling.

Bitter gourd: 250 g
Prawns: 100 g small ones or minced
Onion: 1 chopped fine
Green chilli: 1 chopped fine
Garlic: 1 tsp
Coriander seeds: 1 tbsp
Fennel/aniseed: 1 tsp
Fenugreek: 1/4tsp
Pepper corns: 1 tsp
Amchur/dry mango powder: 2 tsps or lemon juice: 1 tbsp
Besan/pea flour: 2 tbsps
Oil: 2 tbsps
Salt to taste


Scrape the bitter gourd to smoothen the outside (keep it for preparing the stuffing) & slit it lengthwise carefully & remove the inner pith & seeds.
Rub a little salt all over & inside. Set aside for 10 minutes.
Dry roast coriander with fennel, fenugreek & pepper corns. Crush coarsely.
Heat 2 tsps oil in a kadai, add chopped onions, green chilli & garlic. Fry well.
Add prawns, the bitter gourd scrapings & salt. Sprinkle masala & amchur powder.
Cook till dry.
Stuff the bitter gourd with this. 
Coat with dry besan & shallow fry in remaining oil, on low flame till brown & cooked.
 Good with rice & dhal. 

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