Stuffed Karela (Bitter gourd)

This recipe is developed and prepared by my husband.  Me and my daughters enjoy his cooking as he comes out with new ideas and innovative ingredients to the usual recipes too.  One of the innovative 'Stuffed Karela' recipe is given below.

Ingredients:

Karela (Bitter gourd) -2  medium sized
Besan (Gram flour)  - 3 heaped tablespoons
Rice flour - 1 heaped tablespoon
Red chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Jeera - 1/2 tsp
Mustard seeds - 1 tsp
Oil - 6 tbsp

Filling:

In a pan, add 2 tbsp of oil, put mustard seeds, when it splutters add Jeera and Hing.  Switch off the heat and add besan, rice flour, pepper powder, turmeric powder,chilli powder, Asafoetida and salt (little extra for the karela too) and mix well in the residual heat.  Do not use water in the entire procedure.

Wash the Karela well and wipe it dry.  Slit it open into two lengthy halves.  Remove the pith and dry it with a paper towel.  Fill it with the above stuffing mixture and close the karela and tie it with a thread so that it does not fall apart and the stuffing is in tact while done.

Pour 4 tbsp oil in a flat bottom non stick pan and place the stuffed karelas on it. Keep turning the karelas on medium heat initially with lid on.  When it is free of moisture, remove the lid and keep turning till it is done.

Transfer and remove the threads and slice it into small pieces. This dish goes well with Rice items and Rotis.

'Hunger finds no fault with the cooking' - Anonymous

Simple yet tasty Kovakkai dry sabzi

This vegetable is known as Kovakkai in Tamil, Dondakaya in Telugu, Tindora in Hindi and Ivy Gourd in English.   It is known to have medicinal properties and good for diabetic  people.  It is also a stimulant for liver. It tastes so good and is one of the favourite side dish in my household. Sharing this simple recipe with you all.

Ingredients:
Kovakkai - 1/2 Kg
Sambar powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - a sprig
Asafoetida - 1/4 tsp
Oil - 2 tbsp
Salt

Wash the Kovakkai and wipe dry.  Cut it according to your convenience. I do it this way as I love my vegetable to look good too.  In a pan, pour oil and add urad dal and mustard seeds.  When this splutters, add the curry leaves and Asafoetida. To this, add the chopped Kovakkai, sambar powder, chilly powder, turmeric powder and salt. Cover with lid and keep stirring till it is cooked and done.  It takes about 20 minutes to be done.

Your yummy Kovakkai curry is ready.  This goes well with Rice and Sambar or rasam. It is also a tasty side dish with Rotis.

'We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.' ~William Osler