lekin karelo ko boil karne se aur unka paani nikal dene se uske saare poshtiek tatv nikal jaynge??????
निशा: ऊषा, करेले के सारे पौष्टिक तत्व नहीं निकलेंगे, बहुत सारी सब्जियां उबाल कर बनाई जाती हैं, आप बिना उबाले करेले भी बना सकती हैं, वह रैसिपी तो पहले से ही दी हुई है.

Fan of Masaledar Karela Bitter Melon Sabzi, but have not had Bharwan Karela kalonji for a long time, thanks Nisha for this recipe.I belive that Stuffed Karela tossed in post dana would be too delicious.

This recipe in EnglishWe have prepared Kalonji or Stuffed Bitter gourd earlier but this time we will prepare Karela Kalonji in a different way. Bitter gourds will be boiled and different spices will be added to them. This method helps in making Bitter Gourd light and soft.Bitter Gourd has a bitter taste still we like it a lot, it is prepared in a way that its bitter taste converts into a unique flavour. If you do not prefer Bitter Gourd because of its taste, then you will surely like the boiled ones. This is because boiled Bitter Gourds are not excessively bitter while curd and poppy seeds give them a good taste and flavour.Ingredients for Stuffed Bitter gourdBitter gourd - 300 grams/8-9Mustard oil - 4 tbspJeera(cumin seeds) - ½ tspHeeng(asafoetida) - 1 to 2 pinchKhas khas(poppy seeds) - 1 tbspSaunff(fennel) powder - 2 tspDhaniya(coriander) powder - 2 tspTurmeric powder - ¾ tspCurd - 2 tbspSaunth powder - ½ tspGaram masala - ½ tspSalt - add to taste/ 1 tspAamchur(mango) powder - 1 tspGreen chilli - 1 to 2(finely chopped)How to make Stuffed Bitter gourdCut the stem off the Bitter gourd from both ends then wash it properly. Place the washed Bitter gourds in a strainer to remove excess water. Cut Bitter gourd in a manner that it is stuck on one side. Take ½ tsp salt and apply little amounts on the cut portion of all Bitter gourds then keep them aside.Take a utensil an fill it with water to a level in which the Bitter gourds can be soaked completely. To heat the water place it on the gas and after it comes to boil put Bitter gourds in boiling water. Cover them and allow it to boil on a medium flame till Bitter gourds turn soft. Do keep it mind not to boil the Bitter Gourds too much else they get mashed.Take the boiled Bitter gourds out and place them on a strainer to remove remaining water. When Bitter gourds have cooled off completely remove any amount of water left in them. Remove the seeds using a knife and place them on one plate and the Bitter gourds on the other.Pour 1 tbsp oil in a Kadhai(pan) and heat. Put Jeera, Khas-khas, and Heeng in hot oil. Once Jeera is roasted add ½ tsp turmeric powder, Saunff powder, Dhaniya powder then add the seeds to the spices. Stir with a spoon and fry for 2 minutes. Pour curd to the fried spices, fry till water from the curd dries up and the spices absorb all the curd. Turn off the gas then put Saunth powder, Garam masala, salt, Aamchur powder and finely chopped green chilli to the spices. Mix all of these together. The spices required for stuffing the Bitter gourds is ready.Divide stuffing into portions equal to the number of Bitter gourds. Take one Bitter gourd, fill it with the spices and put it on a plate. Similarly, stuff all the Bitter gourds with spices and keep them aside.Pour 3 tbsp oil in the Kadhai and heat.Put ¼ tsp turmeric in the oil and put the Bitter gourds as well for frying. Allow them to fry on a medium flame. After 3-4 minutes overturn the Bitter gourds carefully with a spoon and a pair of tongs. In this way fry all Bitter gourds till they turn brown. In 12-15 minutes Bitter gourds will be golden fried and ready to eat.Serve Stuffed Bitter Gourd(Karela) on a plate with chapatis, paranthas or rice and dig in.SuggestionsStuffed Bitter gourd can be tied with a thread and fried. This makes it easy to turn them over,also the spices in it do not spill out. After the Bitter gourds cool off, remove the thread.When you go for a picnic or a day out prepare Puri with Stuffed Bitter gourd(Karela Karonji) and take them along. These can be stored up to 5-6 days.

hello nisha ji. hum ghar par grinder main pisi mirchi use karte hai sabziyon main par unme red color nahi aata hai jabki bahar ya maine kai jagah dekha hai waha tari dar sabzi main red color aa jata hai wo main kaise la sakti hun.
निशा: आशिमा, देगी मिर्च ज्यादा लाल होती है, उसे यूज कीजिये तरी में लाल कलर आयेगा. मसाले को अच्छी तरह भूनें तो भी सब्जी में कलर अच्छा आता है.

निशा जी नमस्ते . मै प्रेस्सर कुकर में १ सिटी पर पकाकर फिर पेटिस की तरह सेंक कर बनती हूँ . आपने एक आईडिया और बता दिया . धन्यवाद .
निशाजी मेरी एक बड़ी समस्या है की मै मशरूम को कैसे साफ करूँ . क्या इसका मिट्टी निकलने का कोई सही तरीका हो तो बताएं और क्या आचार में आचार बन जाने पर भी ऊपर से तेल दल सकते हैं क्या . धन्यवाद
निशा: संध्या, अचार में ऊपर से तेल डाल सकते हैं. मशरूम के लिये हम डिटेल पोस्ट लिखेंगे.

Sandhya, Mashrooms ko wash karke, salt dal kar 5 min ke liye microwave kar le. Wo clean ho jayegi..

रचना जी आप का बहुत धन्यवाद , साथ ही
निशा जी आप जरूर मशरूम के बारे में विस्तार से लिखियेगा किस जाती का मशरूम किस चीज़ में उपयोग करें , धोने से साफ सफ़ेद कैसे करें और कितना दिन फ्रीज़ में रखा जा सकता है और भी बहुत सी बातें .

Karele ke masale mein amchoor ki jagah kachha aam grate kar ke dalen to taste aur bhi achha ata hai.
निशा: अंजू, बिलकुल सच है, जब कच्चा आम बाजार में मिले तब करेले कच्चा आम डालकर बनाइये.

nisha ji plz aap mujhe shira banana sikhaye.

karele me sarso ka tel lena hi aavsyak he kyuki me sarso ka tel nahi khata.
निशा: नवीन आप रिफाइन्ड तेल में भी करेले बना सकते हैं.