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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Indian Recipe and Meal Ideas
Indian Food and Meal Ideas
Dum Ka Karela

For the bitter gourd lovers, this is the recipe you must try out.
For US to UK equivalents see this rough guide

Recipe Ingredients:

  • Serves: Four
  • Time required: One hour 15 minutes plus baking time
  • 12 bitter grounds (karelas)
  • Salt to taste
  • 15 g ginger paste
  • 15 g garlic paste
  • 1 tsp (5 g) turmeric powder
  • Butter for basting and greasing.
  • For the filling:
  • 150 g paneer, grated
  • 60 g groundnuts
  • 1 tbs (15 g) sesame seeds
  • 15 g coconut
  • 1 tsp (5 g) cummin seeds
  • 2 (120 g) large onions
  • 5 cm ginger, julienned
  • 1 1/2 tsp (7 g) coriander powder
  • 1 tsp (5 g) chilli powder
  • Salt to taste
  • 2 tbs (30 ml) tamarind pulp
  • 15 g jaggery, crushed
  • For the tempering:
  • 3 tbs (45 ml) sesame oil
  • 1/2 tsp (2 g) cummin seeds
  • 1/2 tsp (2 g) mustard seeds
  • 1/4 tsp (1 g) fenugreek seeds
  • 24 curry leaves



Method:


WASH and slit the bitter gourds on one side. Remove the seeds and rub with salt.
Arrange on a tilting tray and keep aside for at least an hour. (Keep the bitter gourds
overnight if you prefer them to be even less bitter).
Put enough water in a pan. Add salt, ginger paste, garlic paste, and turmeric powder.
Stir and bring to a boil. Add the bitter gourds and blanch them until soft. Drain and
keep aside.
To prepare the filling:
Remove the brown skin and roughly chop the coconut. Dry roast the coconut,
groundnuts, sesame seeds and cummin seeds in a frying pan until each emits its unique
aroma. Hold the onions with tongs and roast them directly over the flame until the skin
is charred. Cool, peel and roughly chop the onions. Grind all these ingredients, except
paneer, with 1/4th cup water to fine paste.Add paneer, ginger, jaggery, corriander
powder and chilli powder to the paste and mix well.
To prepare the tempering:
Heat oil in a frying pan and season with cummin seeds, mustard seeds and fenugreek
seeds. Stir over medium heat until they begin to crackle. Add curry leaves and stir.
Pour over the paste, mix well and divide into 12 equal portions. Put a portion of the
filling into each of the blanched bitter gourds. Arrange them in a greased roasting tray
with the slit side on top. Cover with foil. Punch a few holes in the foil and cook on dum
in the pre-heated oven at 275oF for 30 minutes, basting at regular intervals. Remove
and uncover.
To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes
and buttered seasonal vegetables on the side.


As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.