Tandoori Bharwan Karela And Hare Mutter Ki Dal

north-Indian-dish

Tandoori Bharwan Karela is an Indian delicacy made with fresh Karela and aromatic Indian spices. This dish is simply delicious when served with rice or Indian bread. Hare Mutter Ki Dal is an authentic Indian dal prepared with green peas and lot of spices which give the dish a nice texture and flavour. A Chef  from Park Hyatt has shared the recipe for these mouth-watering dishes.

Tandoori Bharwan Karela

Ingredients  
Fresh karela 
Olive oil 
Four-spice mix   
Garlic (chopped)  
Ginger (chopped) 
Green chilli (chopped) 
Amchur powder  
Chaat masala powder
Red chilli  
Turmeric powder  
Coriander (roasted and crushed)
Salt         
Asafoetida               
Green coriander (chopped) 
Yoghurt       
Chilli paste 
Onion (chopped)  
Tomato (chopped) 
Qty
4 pcs
3 tsp
1 tsp
½ tsp
½ tsp
⅓ tsp
1 tsp
½ tsp
1 pc
½ tsp
⅓ tsp
½ tsp
a pinch
2 tsp
½ cup
1 tbsp
3 tsp
3 tsp

Instructions:

  1. Peel and scoop the karela, and set the seeds aside for the stuffing. Add one gram each of turmeric powder and salt. Set aside for an hour.
  2. Wash and blanch in salted water.
  3. To make the masala for the stuffing, heat oil in a pan and add the four-spice mix, whole red chilli and asafoetida. Cook for one minute.
  4. Add the garlic, and cook for a few seconds. Add the ginger and green chilli, and cook for one minute. Add onions and cook until half done, and add the remaining spices except the amchur and chaat masala. Add tomatoes, cook for 3-4 minutes, then add the amchur and chaat masala and coriander. Set the stuffing aside to cool.
  5. To make the marinade, mix yoghurt and chilli paste together.
  6. Take the stuffing and fill the karela. Apply the marinade over it.
  7. Put them on skewers and cook for 8-10 minutes.
  8. Serve hot with lemon wedges.

Hare Mutter Ki Dal

Ingredients
Green peas  
Turmeric powder
Yellow chilli powder 
Cumin powder
Coriander powder
Salt  
Olive oil  
Onion (chopped) 
Tomato (chopped)
Asafoetida   
Coriander (chopped)  
Ginger (chopped)  
Green chilli (chopped)
Cumin (whole)  
Garlic (chopped)   
Qty
2 cups
½ tsp
½ tsp
½ tsp
½ ml
½ tsp
4 tsp
2 cups
 ⅓ tsp
a pinch
 2 tsp
 ½ tsp
 ½ tsp
 ⅓ tsp
½ tsp

Instructions:

  1. Blanch and drain the green peas. Make a fine puree and set aside.
  2. Heat oil, and temper the cumin, garlic and asafoetida.
  3. Add onions, green chilli and ginger. Cook until light brown. Add tomato, and cook for two minutes.
  4. Mix in all the powdered spices and cook for 3-4 minutes.
  5. Add the pea paste and water. Cook for 10 minutes.
  6. Adjust seasoning as desired, and garnish with fresh coriander. Serve hot.