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VEGGIE

Karela Stuffed bhinda

ALSO KNOWN AS BITTER GOURD,
IT’S RICH IN PHOSPHOROUS ALSO KNOWN AS LADY FINGERS, THIS

Preparation time: 1 tsp fresh finely DISH IS BRIMMING WITH FLAVOUR
20 minutes chopped ginger
Cooking time: 1 tsp fresh finely Preparation time: 10 minutes
35 minutes chopped garlic Cooking time: 15 minutes
Serves 4 1 tsp red chillies Serves 4
1 tsp sugar
You will need: Salt to taste You will need:
2 tsp cooking oil
6 large karelas Oil for frying 200g bhinda
1 tsp turmeric powder 2 onions sliced long 1 tsp salt Eggplant bartha
1 tsp coriander ½ tsp garam masala 1 tsp red chilli powder
1 tsp cumin powder Freshly chopped ½ tsp turmeric powder
coriander to garnish 1 tbsp garam masala
1 sliced onion THIS SMOKED AND MASHED EGGPLANT DISH HAS AN EXOTIC FLAVOUR
Method 2-3 tbsp cooking oil
½ tsp fresh crushed garlic
1 Wash and scrape the outer roughness off the Freshly chopped coriander to garnish Preparation time: 20 minutes 1 large onion diced into small cubes
karelas and keep the scrapes to one side. Cooking time: 10 minutes 1 tbsp fresh crushed garlic
Serves 4 1 tbsp fresh crushed green chillies
2 Slit the karelas lengthwise without cutting through. Salt to taste
Remove the insides and mix with the outer scrapes. Method 1 tbsp olive oil
1 Soak and wash the bhinda in water and pat them dry. You will need: Freshly chopped coriander to garnish
3 Soak both these mixtures in salty water for 30 1 large eggplant
minutes and keep to one side. 2 Make a slit in each bhinda across horizontally, so
that spices can be stuffed.
4 In a separate bowl, mix the turmeric, coriander
cumin, ginger, garlic, chillies, sugar, salt and 2 tsp 3 Prepare the stuffing mixture by mixing together Method
oil. Stuff each karela with this spice mixture, then the salt, chillies, turmeric, garam masala into a 1 Roast the large eggplant on a direct flame turning it gently until the skin turns black and brittle.
tie them with thread to keep the mixture intact. paste-like consistency.
2 Take it off the flame and allow to cool.
5 Deep fry the karelas until brown all over. When 4 Carefully fill each bhinda with the stuffing mixture
cool remove the threads. In a separate pot, heat and keep aside. 3 Peel off the skin and add the flesh to the rest of the ingredients in a pan and cook on a low heat.
some oil and braise the onions.
5 Braise the onion in the oil, add the garlic and stir. 4 Mix well and cook until the flesh is totally mashed and the ingredients are well mixed.
6 Take the scrapes mixture and rinse thoroughly to
remove all the saltiness. Drain and add this to the 6 Add the whole stuffed bhinda. 5 Garnish with freshly chopped coriander and serve hot with rotis.
onions. Cook for approximately 4-5 minutes.
7 Cover the pan and cook on a low heat until the Fresh chopped tomatoes can be added during the cooking process, if preferred. This dish can also
7 Add the fried karelas and cook for 1-2 minutes. bhinda is completely cooked. be used as a dip that’s served with pitta bread.
Add the garam masala, stir and taste for salt and
adjust. Garnish with coriander and serve with roti. 8 Occasionally – and carefully – turn the bhinda over
with a spatula so it cooks on all sides.
Additionally, you can add potatoes. Cut
them lengthwise like chips, fry and add to 9 Garnish with coriander and serve hot with roti.
the onions at the same time as the karelas.

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