Tuesday, 23 April 2013

Daal Bharay Karelay

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Karelay also know as bitter gourd is a popular vegetable in  Asian countries, where the health benefits of the plant are well-known. In Pakistan its made in many different ways, some people cook them by peeling and then stuffing them with a spicy minced meat filling, some like to slice it, fry it and then add it to meat or vegetable curry, daal bharay karelay are also made by lots of families in Pakistan, however this is the very first time I made them, and they turned out amazing, here’s what I did...

daal bharay karelay


 ½ kg bitter Gourd (Karela)    
 1 cup chanay ki daal (Gram lentils)
3-4 medium Onion (chopped or sliced)
1 tbsp ginger garlic paste                    
½ tsp coriander powder
½ tsp garam masala powder
6-7 fenugreek Seeds 
½ tsp turmeric powder
1 tsp salt (or to taste)
1 tsp red chili powder
3-4 medium tomatoes (chopped)
2-3 chopped Green chili                
1 tsp fennel seeds (Saunf)        
1 tsp nigella seeds (Kalonji) 
1 tsp cumin seeds
1 tsp amchoor powder (or use 1/4 cup of tamarind pulp )
chopped fresh coriander
1 cup oil


1)  Soak the chana dal for 2-3 hours

2)  Scrape the bitter gourd , take 1 tbsp of salt and rub it on the bitter gourds,  leave the salt on for 2-3 hours. wash them with water 2-3 time and squeez the water out. Make a slit in centre of each bitter gourd and scoop out all the seeds.

3)  Boil chanay ki daal till done, drain the water and keep it aside.

4)  Heat 1/4 cup of oil in pan fry onion in till light brown, add in the ginger garlic paste, chopped tomatoes, add in the nigella seeds, fenugreek seeds, salt, turmeric powder, red chili powder and cumin seeds, fry the masala well till the tomatoes are dissolved and raw smell of masala is gone. 

 5)  Add in the boiled dal, along with chopped green chiles, amchoor powder, fresh coriander, coriander powder and garam masala powder, stir it nicely, add in 1/4 cup of water, stir it, cover the pan, and let it cook for 5 minutes on low heat. ( if you want to use tamarind pulp then add in the pulp instead of amchoor powder and skip the 1/4 cup of water)

6)  Once done turn off the heat and let it cool down slightly.

7)  Now fill bitter gourd with dal tie it with thread, keep the remaing dal aside to serve latter with the fried karela. 

8)  heat some oil a in frying pan (about 1/2 cup) and fry filled bitter gourds (Karelay) in it, changing the side every now and then. Once done take them all out.  Daal Bharay Karelay are ready to be served with roti and some green chutney.


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