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Recipe: Jayanti's Stuffed Kalonji Karela

August 22, 2022 12:54 IST

Jayanti Soni's Stuffed Karela is fried up with less oil, and the addition of onions, kalonji and saunf do wonders in elevating the taste of this vegetable that is not usually everyone's favourite.

Remember to opt for the smaller variety of karela (bitter gourd) as it stays soft from the inside and is easier to cook.

Jayanti is an ace cook of wholesome, lightly-flavoured vegetarian Rajasthani food. She says: "In Rajasthani cuisine, dishes change as the season changes. Summer it's Raabdi, Kairi Ki Lonji, Panna."

"In the winter season," says Jayanti, "we have Haldi Ki Sabji, Daal Ka Halwa, Bhutta Chatpata, Sangri, Patolia, Bajra Khichdi, Makka Khichdi, Makke-Baajre Ki Roti, Gajar Kaa Halwa, Aloo-Matar Ki Sabji, Mooli Ke Parathe, Makki Ka Dhokla.

"During the rainy season: Dahi Aaloo, Arbi Ki Saabji, Panchmel Daal, Besan Mirchi, Besan Ki Sabji, Dal-Baffale."

If you'd like Jayanti to post the recipe for any of the above Rajasthani delicacies, do tell us at getahead@rediff.co.in

Photographs: Dhairya Soni

Stuffed Karela or Karela Bharke

Serves: 2-3

Ingredients

Method

Editor's Note: You might consider adding a dash of sugar or gud (jaggery) to the stuffing.

WATCH: How to make Stuffed Karela.
Video: Dhairya Soni

JAYANTI SONI