Healthy Ragi & Bitter Gourd Utappa

Ingredients
Nachni (Ragi) Flour: 2 Cups
Besan or Rice Flour: 1 Cup
Finely Chopped Karela (Bitter Gourd): 1 Cup
Finely Chopped Onion: 1/4 Cup
Finely Chopped Tomato: 1/4 Cup
Finely Chopped Carrot: 1/4 Cup
Finely Chopped Corriander: 1/4 Cup
Finely Chopped Green Chillies: 2 tsp
Salt to Taste
Water
Oil

Procedure
1. Mix all ingredients except oil and make lump free batter. Make batter little bit thick.

2. Heat tava / griddle. Pour 1 tsp of oil. Then pour a ladle full of batter on tava. Spread it round evenly but slightly thick in size. Pour some oil around the edges. Cover this with lid. Cook for 2 minutes or till it cooked.

3. Serve hot with any chutney, sambar or pickle.

This is my entry for Srivalli's Dosa Mela and Pooja's VoW: Bitter Gourd events.

Karela (Bitter Gourd) Fritters

To read this recipe in Marathi Click Here

Ingredients

Karela (Bitter Gourd): 1

Nachni (Ragi) Flour or Besan: 1/2 Cup

Rice Flour: 1 tbsp

Hing (Asafoetida): A Pinch

Aamchur ( Dry Mango) Powder: 1 tsp

Red Chilli Powder: 1 tsp

Baking Soda: 1 Pinch

Lime Juice: 1 tbsp

Salt to Taste

Water

Oil

Procedure

1. Wash karela and make thin round slices. Mix some salt, lime juice & slices very well. Keep aside for 15 - 20 minutes. Then remove seeds & wash slices 2-3 times with water.

2. Make a batter with ragi flour or besan,rice flour, salt, hing, baking soda, red chilli powder, aamchur powder by adding water slowly. Mix this batter very well. Make the batter little thick so that it can form a coating over karela slices.

3. Heat oil in a kadhai. Dip each karela slice in a batter and coat batter very well. Then put those slices in hot oil. Repeat this procedure for all other slices. Fry these slices from both sides for 2-3 minutes. Remove these slices and put it on paper towel to remove excess water.

4. Serve these hot fritters with any type of chutney or sauce.

This is my entry for Pooja's Vegetable of The Week: Bitter Gourd Event

Stuffed Karela (Bitter Gourd)

Ingredients:
Medium Sized Karela(Bitter Gourd): 4
Finely Chopped Onion: 1 Large
Finely Shredded or boiled & mashed Potato: 1 Small
Karela Seeds (otional)
Ginger Garlic Paste: 1/2 tsp
Besan: 1 tsp (optional)
Cumin Seeds: 1 tsp
Red Chilli Powder: 1- 1/2 tsp
Amchur(Dry Mango) Powder: 1 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Salt to Taste
Oil

Procedure:
1. Wash Karelas and remove the outer skin. Remove both ends.
2. Make a slit lenghwise and remove all seeds.
3. Heat oil in a pan. Add cumin seeds. Add chopped onion. Fry onions till it get light brown. Then add ginger - garlic paste. Stir for a minute.
4. Then add finely shredded/ mashed potato, besan,salt, karela seeds, chilli powder & amchur powder. Stir for a while. Add chopped coriander leaves. As we are going to stuff this stuffing into karela and again we are cooking karela, it is not necessary to cook this stuffing for long period. Just make sure all ingredients are mixed well.
5. Cool this mixture.
6. Now stuff karelas with above mixture. Tie karela with a thread so that stuffing mixture does not come off while cooking.
7. Now heat oil in a non - stick pan. Add stuffed karelas. Cover the pan with lid. Cook these karelas on medium heat. Turn them in between slowly.
8. Serve hot with Roti, Chapati or Rice.

Source:
VahRehVah