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Bharale karale or stuffed karela is one of most requested recipe. Most people don’t like karale. But if you try this recipe everybody will like it. We already have seen one karale sabzi recipe. This can be a good lunch box option. It tastes just awesome. You can try this recipe at home and drop a comment for me. Do not forget to like, share and comment.
Ingredients:
• Karali / Bitter gourd
• Salt
• Turmeric powder
• 1/2 cup Peanuts
• 1/4 cup grated dry Coconut
• 2 tsp Sesame seeds
• 1/2 tsp Cumin seeds
• Garlic cloves
• Curry leaves
• 1 tsp Kala masala
• 1 tsp Red chili powder
• Turmeric powder
• Salt to taste
• Coriander leaves
• Tamarind-Gudh pulp (Optional)
• 2~3 tsp Oil
Method:
• Wash karali really good and cut off the stalk part.
• Cut it at the center. Do not cut completely into two parts and remove the seeds.
• Rub a little salt and turmeric powder inside each karale piece.
• Transfer the pieces into steamer and steam on medium heat for about 15-20 minutes.
• You can use cooker or a big kadhai or a pot for steaming.
• Take peanuts in a pan and roast until these turn light golden.
• When peanuts are about to get roasted add dry coconut and mix well.
• Add sesame seeds, cumin seeds, garlic, curry leaves and fry for about 2-3 minutes.
• Turn off the gas and let the mixture cool down.
• Transfer the mixture into a blender jar and add kala masala, red chili powder, turmeric powder,
salt, coriander leaves and blend everything into coarse powder.
• You can add a little sugar to taste if you like.
• Masala is all ready.
• Take the steamed karale out into a dish.
• Rub a little tamarind-gudh pulp inside each steamed karale.
• You can skip tamarind pulp if you don’t like.
• Fill the masala in each karale piece.
• Heat up oil in a pan.
• Transfer all the stuffed karali into hot oil and fry it really good from all sides.
• After frying one side well flip karale over and fry well from other side.
• Fry well from all sides.
• When karali are fried well from all sides transfer the remaining masala into the pan and mix
well.
• Fry everything for about 2-3 minutes.
• Bharale karale is all ready.
• You can have this with chapatti or poli or fulka too.
• It goes well with rice as side dish.
• It remains good for about 2-3 days.
Tips:
• You can use this masala to make stuffed dodka, or stuffed bhendi etc.
• If you want to make gravy them fry the masala and them add water.
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