Stuffed Karela or Bitter Melon Curry

Step 1: Preparation of Janthika powder

10 Small Indian karelas(bitter melons)
1/4 Teaspoon haldi (turmeric)
1 Table spoon of salt
8 Cups hot water
Remove the stems from the karelas, slit them lengthwise making sure not to cut through, and soak them in hot water with salt and haldi for 30 minutes, or if you are in a hurry, drench the karelas in salt and turmeric water, and microwave them for 6 to 8 minutes.
Let the karelas cool to room temperature.
Remove the seeds to make room for stuffing.

Stuffing

1 Sweet onion (chopped)
1 Red dried chili
1 Teaspoon salt
1/4 Teaspoon cumin seeds

Place all the stuffing ingredients in a blender or chopper and blend them coarse.

Fill the cavity of the karelas with the stuffing. 
Brush the karelas with oil and place them in a heavy nonstick or stainless steel pan and fry them in slow heat turning them over until they get light brown on all sides. 

NOTE: After stuffing you can tie the cut ends together with a thick thread so that the stuffing will not come out.



Green Chili Pickle



50 Long green chilies
1/2 Cup black or red mustard seeds
1/2 Cup sesame seeds (thil)
1/8 Cup methi seeds

1/2 Cup vegetable oil
1 Teaspoon amchur 
1/8 Teaspoon hing 
2 Table spoons salt or to taste
1 Table spoon white vinegar
1 Teaspoon spoon fresh lime or lemon juice

Slit the green chilies length wise making sure not to cut through.
Grind mustard seeds, sesame seeds, and methi seeds separately into soft powder.
Mix all the powders, amchur, hing and salt.
Heat 1/2 cup oil in a nonstick or heavy-fry pan in low heat, add green chilies and fry them gently for two minutes making sure not to break the chilies.
Add the powders to green chilies and fry for three minutes.
Add lemon or lime juice and vinegar to chilies. Fry for 8 to 10 minutes in low heat.
Remove from heat and cool the pickle completely before storing it in a bottle.



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