Stuffed Baby Karelas (Bitter Gourd)

Wash the bitter gourds and cut the tails. Slit lengthwise with the base intact. Remove the seeds.
Take the rest of the ingredients in a bowl and mix well to prepare the masala stuffing (except the garnish).
Wash the bitter gourds and dry them lightly.
Stuff each of them with about 2 tablespoons of the masala.
Place the gourds in a steamer and steam for 10-15 minutes until they are soft.
Heat a kadhai (Indian wok) and add the rest of the masala along with ½ cup water (or as needed), cook for a few minutes and add in the karelas. Cook for a minute and turn off the heat.
Serve hot garnished with coriander leaves.

Serves 3-4

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

For Masala Idli Soak urad and moong dals separately for 2 hours (it is better to use half and half

…

In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste.

…

In a blender, blend the mint leaves and lemon juice. Add water and add the crushed raisins to the blended

…

In a kadhai, roast the ladies finger without oil, until it is dry. Roast the coconut. Roast the green chillies

…

For the Coriander Stock In 1 litre of water, make a stock with the stems of chopped coriander, onion, celery

…

In a food processor, process walnuts and oats together to make a coarse powder. Now add the dates, figs and

…

No more posts to show