Awadhi Style Karela Ka Dulma Recipe - Stuffed Bitter Gourd In Yogurt Gravy Made Simple

To begin making the Awadhi Style Karela Ka Dulma method -Stuffed lively Gourd Simmered in Yogurt curry base by cleaning and cutting the lively into 2 inch length cylindrical shapes, remove the inner white part with the seeds using a spoon and hollow out the karela cylinders.Soak these cut lively gourd in moisture mixed with table salt solutions so that it reduces the bitterness little.Next is to make the stuffing so burning up a flat non stick cooking vessel, toss in the kalonji seeds, fenugreek seeds, cashew nuts and almonds and dehydrated-fry it for 2 moments until the nuts are roasted and stars to turn golden brown in colour.Then using a hand blander, pulse it into a coarse paste.

burning up another cooking vessel with lubricate, toss in ginger, garlic, onions and chilies, sauté till the onions are translucent.toss in the powdered nuts and seeds and give it a swirl around.

Once done, stuff it inside the karela tightly.

toss in these into the remaining stuffing on the cooking vessel and shallow fry it for few moments.toss in curd and coat it evenly, making sure that the karela does not break.

stew Awadhi Style Karela Ka Dulma method for 2 moments by closing it with a lid.present the Awadhi Style Karela Ka Dulma method (Stuffed lively Gourd Simmered In Yogurt curry base) along with Whole Wheat Lachha Paratha method and Palak Raita for an everyday meal.