Stuffed Soya Keema Karela  Recipe


Stuffed Soya Keema Karela Recipe



20 mins
2-3 people
10 mins




Stuffed Soya Keema Karela


Ingredients:

  • Karela – 3-4 nos

  • Soyabean chunks – 1 cup

  • Oil – 2 tbsp

  • Bay leaf – 2 nos

  • Cinnamon stick – 2-3 nos (small stick)

  • Black cardamom – 2 nos

  • Green cardamom – 3-4 nos

  • Cloves – 5-7 nos

  • Chopped onion – 1 no

  • Ginger and garlic paste – 3 tsp

  • Chopped tomato – 2 nos

  • Salt – as per taste

  • Turmeric powder – ½ tsp

  • Coriander powder – ½ tsp

  • Green chilies – 2-3 nos

  • Garam masala powder – ½ tsp

  • Fenugreek leaves – ½ tsp

  • Chopped coriander leaves – 1 tbsp

  • Ghee – 2 tbsp

For crispy fry karela skin

  • Oil – 1 tbsp

  • Kalonji – ½ tsp

  • Fennel – ½ tsp

  • Sliced onion – 1 no

  • Chaat masala – 1 tsp

For finishing

  • Oil – 2 tbsp

  • Fenugreek seed – ½ tsp

  • Kalonji – ½ tsp

  • Fennel seed – ½ tsp

  • Black salt – ½ tsp

  • Dry mango powder – ½ tsp

  • Fenugreek leave – pinch

  • Coriander powder – ½ tsp

  • Roasted cumin powder – ½ tsp

Method:

  • Peel the karela outer skin, and make a slit in between and remove all the seeds from karela.

  • Mix karela with salt and turmeric and keep it aside, with this process karela will goes out water and bitter taste.

  • In a bowl put soyabeans chunks and pour hot water in that and keep it aside to soak it.

  • Now make keema from soyabeans chunks.

  • In a nonstick kadai heat oil and add bay leaf, cinnamon stick, black cardamom, green cardamom, cloves and roast it for minute 

  • Now add chopped onion and cook it till get golden brown color now add ginger garlic paste and roast it for more one minute.

  • Add chopped tomato while cooking tomato add salt, turmeric powder, coriander powder, and cook it till tomato get mashie.

  • Now add green chilies and roast the complete mixture, once it roasted then add soya keema in that and water as per required, and mix it and cook till water get dry it up.

  • Add garam masala powder, fenugreek leaves, chopped coriander and give nice mix and roast it.

  • Finish the keema by adding ghee and cook it for more 2 minutes.

For crispy fry karela skin 

  • Take karela peel skin and mix with salt and turmeric and keep it aside for one hour, in this process the karela skin will goes out the water and bitter taste from it.

  • In non-stick pan heat oil, add kalonji, fennel and let it roast for minute then add karela skin and cook it in flow flame.

  • Now add sliced onion and continue the cooking on low flame. Till it gets crispy and now add chaat masala and mix it and keep it aside.

for finishing 

  • Take the peeled and seedless karela with we had applied salt and turmeric. In that add soya keema and tight it.

  • In a nonstick pan heat oil and add fenugreek seeds, kalonji, fennel seeds and roast them for a minute.

  • Put the stuffed karela in nonstick and cook in flow flame till it get light golden-brown color.

  • In a plate put black salt, dry mango powder, fenugreek leaf, coriander powder, roasted cumin powder, and mix it well.

  • Once karela get   light golden-brown color then add little bit of masala and cover with lid and cook for 10-12 minute till karela get crispy.

  • Finish with masala mix and plate with karela skin crispy and it’s ready to enjoy.