Mithe Karele | मीठे करेले | Chef Harpal Singh

Bitter gourd itself is known for its health benefits, believed to aid digestion and have medicinal properties. By preparing it sweet, it becomes more palatable while retaining some of its nutritional value. It evolved as a way to make bitter gourd more enjoyable to eat while preserving its health benefits. It's a testament to the creativity and culinary diversity found in Indian cuisine.

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Ingredients Quantity
White bitter gourd 5 no
Water as required
Tartaric acid 1 no
Paneer 250 gram
Ghee 1 tbsp
Cashew nuts chopped 1 tbsp
Almonds sliced 1 tbsp
Pistachio chopped 1 tbsp
Sugar syrup 1 cup
Water as required
Khoya 100 gram
Green cardamom powder 1 tsp
Green cardamom powder 1 tsp
Edible Silver work for garnish
Mixed nuts for garnish

Method :-

1. Wash the karela thoroughly and peel off the outer skin. Make an incision in middle and remove the seeds.
2. Place a kadai on medium flame and boil a water then add tartaric acid and peeled karela. Boil them well for 15 to 20 minutes.
3. Remove the karela from the water. Again take water in a kadai. Add tartaric acid and karela to boil it again.
4. Repeat this method again three time for 5 to 6 minutes.
5. Take a paneer and grate them and mashed well.
6. Place a kadai on medium flame and heat a ghee. Add chopped cashew nuts, chopped almonds and chopped pistachio.
7. Roast the nuts until they turn golden brown and side out in a plate.
8. In that kadai add mashed paneer and sugar syrup. Cook till the sugar syrup dries up.
9. Add Khoya and mix well until the melt in paneer.
10. Add green cardamom powder and roasted nuts mix well. Then side out in a plate.
11. Then drain the karela and pat dry with the help of kitchen towel.
12. In another kadai add sugar syrup, water and boiled karela.
13. Add green cardamom powder and cook for 20 minutes until karela observed the sugar syrup.
14. Cool down the boiled karela in a room temperature.
15. Take the prepared Khoya filling and stuff it inside the slit karelas. Press them gently to ensure they are filled evenly.
16. Cut into bite size stuffed karela and apply silver work on top and serve in a plate.

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