Awadhi Style Karela Ka Dulma Recipe - Stuffed Bitter Gourd In Yogurt Gravy
Awadhi Style Karela Ka Dulma is a stuffed Bitter Gourd which is cooked in spicy yogurt gravy. Serve it along with Whole Wheat Lachha Paratha Recipe and Palak Raita for an everyday meal.
Awadhi Style Karela Ka Dulma Recipe -Stuffed Bitter Gourd Simmered In Yogurt Gravy Recipe is a classic dish made by Awadh. Karela or Bitter Gourd is a popular summer vegetable though it is bitter the bawarchis (cooks) prepare it so well that it becomes a delicacy. Also, the vegetables are recommended for people who are diabetic, so it can be added into their diet.
Traditionally, they are stuffed and sautéed in a pan to keep the green color of the bitter gourd intact but the another variation is by adding onion paste or curd and it is simmered for some few minutes.
If you are looking for more Bottle Gourd Recipes here are some of our favorites:
- 2 Karela (Bitter Gourd/ Pavakkai) , cut cylindrical, center scooped
- 3 tablespoon Curd (Dahi / Yogurt) For the filling
- 3 Onions , chopped
- 6 cloves Garlic , chopped
- 2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Amchur (Dry Mango Powder) To grind
- 2 teaspoon Kalonji (Onion Nigella Seeds)
- 2 teaspoon Ajwain (Carom seeds)
- 5 Badam (Almond) , blanched and skin peeled
- Salt , to taste
- Cooking oil , for cooking
How to make Awadhi Style Karela Ka Dulma Recipe - Stuffed Bitter Gourd In Yogurt Gravy
To begin making the Awadhi Style Karela Ka Dulma Recipe -Stuffed Bitter Gourd Simmered in Yogurt Gravy by cleaning and cutting the bitter into 2 inch length cylindrical shapes, remove the inner white part with the seeds using a spoon and hollow out the karela cylinders.
Soak these cut bitter gourd in water mixed with salt solutions so that it reduces the bitterness little.
Next is to make the stuffing so heat a flat non stick pan, add the kalonji seeds, fenugreek seeds, cashew nuts and almonds and roast it for 2 minutes until the nuts are roasted and stars to turn golden brown in colour.
Then using a hand blander, blend it into a coarse paste. Heat another pan with oil, add ginger, garlic, onions and chilies, sauté till the onions are translucent.
Add the powdered nuts and seeds and give it a stir. Once done, stuff it inside the karela tightly. Add these into the remaining stuffing on the pan and fry it for few minutes.
Add curd and coat it evenly, making sure that the karela does not break. Simmer Awadhi Style Karela Ka Dulma Recipe for 2 minutes by closing it with a lid.
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