Chanay Ki Daal Karela ( Bengal Gram Lentils With Bitter Gourd ) or Stuffed Bitter Gourd

Chanay Ki Daal Karela ( Bengal Gram Lentils With Bitter Gourd ) or Stuffed Bitter Gourd ... Delicious bitter gourds filled with lentil, onion, tomato & spices.



Chanay Ki Daal Karela ( Bengal Gram Lentils With Bitter Gourd )
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Serves : 10 - 12

Ingredients :

• 1 kg.  bitter gourd / bitter melon / bitter squash ( karela )
• 375 gm.  split Bengal gram ( chany ki daal )
• 1/2 tsp.  turmeric powder
• 250 gm.  onions, thinly sliced
• 250 gm.  tomatoes, seeds removed & thinly sliced
• 1 medium raw mango ( kairi ), peeled & coarsely chopped
• 1 tbsp.   ginger garlic paste
• 1 1/2 to 2 tbsp.  red chillies powder
• 1 tbsp.  salt, or to taste
• 1 tbsp.  cumin seeds ( zeera )
• 1 tbsp.  coriander seeds ( sabut dhania ), crushed
• 1 tbsp.  fenugreek seeds ( methi dana )
• 1 tbsp.  fennel seeds ( saunf ), crushed
• 1 tsp.  nigella seeds ( kalonji )
• 1 tsp.  carom seeds ( ajwaain )
• 1 tsp.  turmeric powder
• 1/2 cup oil
• 2 - 3 green chillies, finely chopped
• 2 tbsp.  fresh coriander leaves, chopped

Method :

• Wash & remove the skin from the bitter gourds by scraping with a sharp knife.
• Slit the bitter gourds lengthwise, making sure that they do not separate into two pieces. Remove all the seeds.
• In a large wide bowl, place the bitter gourds and dust generously with salt and rub with your hands to remove the excessive bitterness. Let it rest for at least an hour.
• Wash with plenty of water and keep aside. 
• Boil water in a pan with turmeric powder. Add bitter gourds and cook until they are sightly tender.
• Drain water and keep them aside to dry a bit.
• Drain the soaked lentil. Combine lentil, turmeric powder and water in a separate pan. Boil until lentil is 3/4th cooked. It should be soft when pressed but not mushy. Drain and transfer to a large bowl to cool.
• Add all the remaining ingredients except oil, green chillies and fresh coriander. Mix well and adjust seasoning.
• Stuff the bitter gourds with lentil mixture. Tie with a thread all around the bitter gourds to close the opening so that the stuffing stays inside.
• Heat oil in a pan, fry stuffed bitter gourds in batches until golden brown. Remove from oil and keep aside until all are fried.
• In the same pan, add remaining lentil mixture, fried bitter gourds and little water.
• Cook on low heat, covered until the lentils are fully cooked and all the moisture is dried up.
• Sprinkle green coriander and green chillies. Serve with Naan or Roti / Chappati.

Note :

• If raw mango is not available, you can add tamarind pulp according to taste.

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Thank you for stopping by. Hope you enjoy the recipe!!!