Dhagewala Karela 🧵 Bitter gourd, but make it delicious! Slow-cooked onions, a little masala, and karelas tied up with thread and pan-roasted till perfectly tender. This is one of those dishes that truly belongs on a Thadri spread. ❤️ Dhagewala Karela Recipe Ingredients For the karela * 6 to 8 small to medium tender karelas * Salt, a pinch for each karela + 1 tbsp for boiling * 1 tbsp curd mixed with a little water, optional For the filling * 4 to 5 medium to large onions, very finely chopped * 1 tbsp oil * 2 tbsp coriander powder * 1 tsp red chilli powder * ½ tsp turmeric powder * Salt to taste * 1 tbsp amchur powder, OR ½ raw mango, grated, OR 1 tbsp achar masala For cooking * 1 tbsp oil * Extra masala for sprinkling, red chilli, coriander powder and garam masala * Fresh coriander, chopped * Cotton thread for tying Method 1. Prepare the karelas Wash and pat the karelas dry. Peel them lightly and slit them lengthwise without cutting all the way through. Remove the seeds and pith. Rub a little salt inside each karela and let them sit for 30 to 60 minutes. 2. Blanch Bring a wide pan of water to a boil. Add 1 tbsp salt and, if using, the diluted curd. Blanch the karelas for 3 to 4 minutes. Drain, discard the water and let them cool. 3. Make the filling Heat 1 tbsp oil on low heat and add the chopped onions. Cook slowly until beautifully golden and caramelised. Add coriander powder, red chilli powder, turmeric, salt and your choice of amchur, raw mango or achar masala. Cook for another 1 to 2 minutes and cool. 4. Stuff and tie Generously fill each karela with the onion mixture. Tie them gently with cotton thread so the filling stays inside. 5. Pan roast Heat 1 tbsp oil and place the stuffed karelas in a single layer. Cook on low to medium heat, turning occasionally, until tender and lightly charred, about 7 to 10 minutes. If they start sticking, add a tiny splash of water. Sprinkle with extra masala and toss gently. 6. Serve Snip off and discard the threads. Garnish with fresh coriander and serve hot with roti, paratha, or as part of a beautiful Thadri spread.#sindhifood #sindhi #homemade #festiverecipes - @subhash.talreja