Stuffed Baby Karela

Stuffed Baby Karela, also known as stuffed bitter gourd, is a delicious and nutritious Indian dish where baby bitter gourds are filled with a flavorful stuffing and then cooked until tender. Here's a recipe to make Stuffed Baby Karela:

Ingredients:

• 8-10 baby bitter gourds (karela)
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 medium-sized onion, finely chopped
• 2 tablespoons roasted chickpea flour (besan)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnishing

For the stuffing:

• 1/2 cup crumbled paneer (Indian cottage cheese)
• 2 tablespoons roasted peanuts, coarsely ground
• 1 tablespoon sesame seeds, roasted
• 1 tablespoon grated coconut (optional)
• 1 tablespoon chopped fresh coriander leaves
• 1/2 teaspoon fennel seeds (saunf)
• 1/2 teaspoon amchur powder (dry mango powder)
• Salt to taste

Instructions:

1. Wash the baby bitter gourds (karela) and trim the ends. Slit them lengthwise, but do not cut them all the way through. Remove the seeds and pith from the center, making sure to keep the shape intact. Sprinkle some salt inside and outside the bitter gourds and let them sit for 15-20 minutes. This helps to reduce the bitterness. Rinse them thoroughly with water and pat them dry using a kitchen towel.
2. In a mixing bowl, combine all the ingredients for the stuffing - crumbled paneer, roasted peanuts, sesame seeds, grated coconut (optional), chopped coriander leaves, fennel seeds, amchur powder, and salt. Mix well to form a cohesive stuffing mixture.
3. Take each baby bitter gourd and stuff it with the prepared stuffing mixture. Gently press the stuffing into the bitter gourds, ensuring they are filled evenly.
4. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
5. Add finely chopped onions and sauté until they turn golden brown.
6. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
7. Add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well and cook for a minute to roast the spices.
8. Place the stuffed bitter gourds in the pan, arranging them in a single layer. Cover the pan and cook on low heat for about 15-20 minutes until the bitter gourds are cooked and tender. Stir occasionally to ensure even cooking. If needed, sprinkle a little water to prevent burning.
9. Once the bitter gourds are cooked, remove the lid and cook for a few more minutes to evaporate any excess moisture.
10. Garnish with fresh coriander leaves and remove from heat.

Serve the Stuffed Baby Karela as a side dish with roti or rice. The combination of the slightly bitter taste of the gourds and the flavorful stuffing creates a delicious and unique dish.