Karela always uses a lot of oil, so when I saw a version of karela which didn't use any oil, I was tempted to try it out. It tasted really good, though the kids refused to eat it on principle.
2 tbsp salt
For stuffing:
2 tbsp besan
2 tbsp grated coconut
1 tsp jaggery, grated
1 tsp garam masala powder
1 tsp amchur powder
1/2 tsp haldi powder
1/2 tsp rock salt/ regular salt
Method:
Scrape the skin off the karela, make a longitudinal slit and remove the seeds. Coat with the salt and keep aside for 15 minutes. Squeeze the karela slightly, and scrape off the salt.
Mix the ingredients listed under 'for stuffing' well, and stuff into the karela. If there is a bit left over, rub it on the outer surface.
Place the stuffed karela carefully on a steaming plate, making sure the slit end is facing upwards. Steam for 10 minutes till done.
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