Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd

    meethe-karele

    hatta Meetha Karela | खट्टे मीठे भरवां करेले । Sweet and Sour Stuffed Bitter Gourd

    Meethe Karele is one amazing recipe you should try out. Stuffed with flavorful spices these bitter gourds have a sweet and salty taste. Relish it with Chapaati, Paratha or rice. I am sure you will enjoy every bite of it. It has a unique taste and a blend of salt sugar and spices in it.

    Here is step by step recipe with pictures on how to make Sweet and Sour stuffed bitter gourd. Have it for meal or dinner. Enjoy

    Direction:

    Getting Ready:

    Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes.  Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.

    meethe karele

    Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.

    meethe karele

    Slit the gourds. Cut it vertically so that it remains joined at the bottom.

    meethe karele

    Making :

    To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then  mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.

    meethe karele

    Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.

    meethe karele

    Add 1 or 1.5  tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.

    meethe karele

    Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.

    meethe karele

    After 4 minutes, Flip the sides as they have roasted from beneath.Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.

    meethe karele

    Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

    meethe karele

    Serving:

    Mouth watering and delectable methe karele is ready. Serve steaming hot with chapatti, parantha or poori.These can be stored in refrigerator for 6-7 days.

    Suggestions :

    • Using Red chilly powder is optional.
    Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd meethe-karele
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Bitter gourds – 8 (small sized) (400 grams)
    • Salt – 1 tsp
    • Mustard oil – 4 tbsp
    • Fennel powder – 2 tsp
    • Coriander powder – 2 tsp
    • Mango powder – 1 tsp
    • Red chilly powder – ¼ tsp
    • Salt – more than 1 tsp or 1.25 tsp (as per your taste)
    • Powdered sugar – 2.5 tsp
    • Turmeric powder – ½ tsp
    • Cumin seeds – ½ tsp
    • Asafoetida – 1 pinch
    Instructions
    1. Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
    2. Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
    3. Slit the gourds. Cut it vertically so that it remains joined at the bottom.
    4. To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
    5. Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
    6. Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
    7. Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
    8. After 4 minutes, Flip the sides as they have roasted from beneath. Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
    9. Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

     

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