Contributed by Madhuri Yadav


Dry MASALA for Bitter Gourd, Lady finger,Bringal.

  • 1 cup coriander seed (dhaniya)
  • 1/2 cup fennel seed (Saunf)
  • 1/4 or even little less cup Fenugreek (Methi) seed
  • 1 tablespoon Onion (Kalongi) seeds
  • Red chilly according to your taste
  • Turmeric 2 tablespoon

Roast all ingredients and grind them to coarse powder. This dry masala can be kept and used for one month.


For Lady Finger and Potato

Take 2 to 4 tablespoon of this masala ,

add lemon juice 2 tsp ,

add salt

Mix them.

Make a slit in Lady Finger and fill this masala.

Cook it in a pan on a slow flame with very little oil.

For Bitter Gourd (Karela)

Scrap the outer green rough layer (do not throw away)

Add salt to the green scrapped layer and the remaining Karela.

Keep it aside for 1 hour.

Wash the Karela and green scraped with water to remove bitterness.

Take the above dry masala ,

add salt,add lemon juice,add ginger garlic paste and add onion paste (grind onion remove water from it with tea strainer)

Add the green scrapped part of Karela.

Mix the masala .

Slit the Karela and stuff the masala.

You need to use white color( don't use colored thread as it might lose its four in the food) thread to tie Karela so the masala does not come out of it while cooking.

The thread has to be removed after cooking the veg.

Add oil in pan and

Cook it in a pan in slow flame to make it crispy.

You can use the same for stuffed potato brinjal also.

Make a slit in the potato and brinjal for stuffing masala.

You can also use it in any veg just sprinkle and enhance the taste of the vegetable.