Kalounji is one of the rare East Indian dishes I have stumbled on over the years. Everyone is accustomed to the roti and choka etc., but this one you don’t see often. Kalounji is made using Caraili or Karela (Momordica Charantia), better known as bitter melon or bitter gourd.
Stuffed Caraili or Karela, also known as bitter gourd, is a popular Indian dish that is often consumed for its health benefits. This vegetable is known for its unique bitter taste and is rich in vitamins, minerals, and antioxidants. Stuffed Caraili is a delicious and nutritious way to incorporate this superfood into your diet. This dish is made by hollowing out bitter gourds, stuffing them with a flavorful mixture of spices, and then sautéing them until they are tender.
While Caraili may not be everyone’s favorite vegetable due to its bitter taste, this dish offers a delicious way to enjoy its health benefits. Stuffed Caraili is a dish that is easy to make and can be customized to suit individual preferences. Whether you prefer a spicy filling or a milder one, you can adjust the ingredients to suit your taste.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizers
Cuisine: East Indian
Servings: 1 karela = 2 servings
Ingredients
- Caraili Karela
- salt to taste
- mango kuchela
- strings
Instructions
- Boil the caraili for about 5 minutes in salted water. Slit lengthwise and scoop out the seeds.
- Stuff the caraili with the mango kuchela. Tie the caraili with strings to keep the stuffing from falling out while frying.
- Fry the caraili until brown. Drain on paper towel and cut into 1″ pieces and serve.
Notes
The caraili could be stuffed with just about anything, such as mango kuchela, meat, fish, shrimp, etc.
Click the link to download the PDF version of this recipe.
Kalounji (Stuffed Caraili / Karela)
Ingredients
- Caraili Karela
- salt to taste
- mango kuchela
- strings
Instructions
- Boil the caraili for about 5 minutes in salted water. Slit lengthwise and scoop out the seeds.
- Stuff the caraili with the mango kuchela. Tie the caraili with strings to keep the stuffing from falling out while frying.
- Fry the caraili until brown. Drain on paper towel and cut into 1″ pieces and serve.
Notes
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
