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Preparation Time : 30
Cook Time : 25
Total Time : 55
2 long Bitter Gourd / 4-5 small ones
1/2 tsp. salt or to taste
2 tbsp. oil
1 tbsp. chopped garlic
2 tbsp. fresh grated coconut
1 tsp. coriander powder r
1 tsp. cumin powder
1/2 tsp. turmeric powder
2 tbsp. kashmiri red chili powder
1 tbsp. flaxseed
1 tsp. tamarind paste
2 tbsp. roasted chickpea flour
1/2 cup besan (gram flour)
1/4 tsp. or to taste
1/4 tsp. turmeric powder
1/2 tsp. chili powder
Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes.
Make a batter with besan, turmeric powder, pinch of salt and red chili powder with required quantity of water. The batter should not be too thick or too thin. Keep aside.
Wash the scraped mix well under running water and transfer onto a kitchen towel. Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour.
Now add the coconut and saute till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes.
Add the tamarind paste. Mix well and saute for 2-3 minutes. Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.
Fill each of the karela pieces with the stuffing and keep aside. Heat remaining oil for deep frying. Take the stuffed karela and coat them in the batter and gently drop them in the hot oil.
Deep fry them in batches on a medium flame till golden in colour on all sides. Drain on a kitchen towel. Serve as a side dish with either rice / chapatti or as appetizers with any chutney.
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