A traditional Indian recipe for stuffed bitter melon (karela) filled with a flavorful mixture of roasted peanuts, spices, besan, ginger, garlic, and jaggery, then slow-cooked until tender.
1. Wash Karela and peel.
2. Keep peels aside and make them into smaller pieces using hands.
3. Make a big cut in the center of Karela and remove all the seeds, adding them with the karela peels. Add salt in the center and rub it properly. Repeat the process for all Karela and lastly add salt on top and rub all Karela. Set it aside! (Optional: If you want to get rid of all bitterness, add them to boiling salt water and leave it for 5-10 mins on medium heat ~ do not let it overcook because it will be hard to add stuffing).
4. In a pan, dry roast Peanuts, Coriander, Cumin & Fennel Seeds & blend it to make coarse powder.
5. Now dry roast Besan and keep on side.
6. Add Oil and cook Karela Peels along with grated Ginger Garlic. Add in Roasted Besan and Salt to taste, Turmeric & Red Chili Powder. Mix well.
7. Now in a Bowl add this prepared mixture along with dry roasted Coarse Powder (Peanuts & Fennel, Cumin & Coriander Seeds), Jaggery, Lemon Juice & chopped Cilantro, mix well, and there your stuffing is ready.
8. Now stuff karela with the prepared stuffing.
9. Add oil in a pan and add Karela. Cook until they are well done. Add a little water when the stuffed side is on the bottom to prevent it from burning. Also, keep it covered! Once done, check using a knife.
10. Note: If your Karela is not getting cooked, add hot water in batches to prevent it from burning & always cover it! Or simply steam them.
