Bharwan Nariyal
Karela
Bharwan
nariyal karela or stuffed bitter gourd with coconut is simple yet extremely
rich and delicious dish. I
have to give the credit for this recipe to my husband who prepared this with
the last few ingredients which were there in our pantry during the flood hit
days.
Chaitanya
generally doesn’t like to share his secret recipes but after lot of requests he
finally agreed to tell me his secret recipe.
According me he doesn’t share his recipe as he puts all random
ingredients and later on he doesn’t remember them but this time I turned out to
be lucky!!!
Preparation
Time : 30 minutes
Cooking
Time : 20 minutes
Serves : 4
Ingredients:
250
gms Karela/Bitter gourd
½ tsp
red chilli powder
½ tsp
turmeric powder
2 tsp
oil
For Nariyal/Coconut Masala:
1 cup
scraped fresh coconut
6
cloves of garlic
1 tsp
jeera
1 tsp
mustard seeds
5 to
6 kashmiri red chillis (You can use any other variety red chillis)
Preparation:
Cut
the karela into 2” or 3” pieces and boil in salt and tumeric water until
tender. Drain the water and let the karela pieces cool down. Scrape out the
seeds (if you don’t like!!)
To
prepare the nariyal masala; grind coconut, garlic, jeera, mustard seeds and red
chillies to paste.
Method:
Heat
1 tsp oil in a kadai and cook the nariyal masala for 4 to 5 minutes and let it
cool down slightly.
Stuff
the karela with the masala.
Heat
1 tsp of oil and tip in the stuffed karela and left over masala and little
water and cook over medium flame for 10 to 12 minutes.
Garnish
with coriander leaves.
Serve
hot with rotis or rice.
Tip:
To get rid of the bitterness you can soak the karela pieces in water and salt mixture for an hour.
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