Besan Ke Karele
posted by Dinesh Soni 

Gram flour (besan)2 cups
Sprouted green gram (moong)½ cup
Oil + for greasing3 tbsp
Cumin seeds½ tsp
Green chillies, finely chopped2
Dried mango powder½ tsp
 Turmeric powder2 pinches
Red chilli powder¾ tsp
Carom seeds¼ tsp
Black salt½ tsp
For Gravy: 
Yogurt 2 cups
Gram flour (besan)2 tbsp
Red chilli powder½ tsp
Turmeric powder½ tsp
Salt to taste 
Oil2 tbsp
Black peppercorns 1 tsp
AsafoetidaA pinch 
Green chillies, finely chopped2
Cumin seeds1 tsp
Coriander seeds1 tbsp
Curry leaves12-15
Fresh coriander leaves, finelychopped + for garnishing2 tbsp
1.    Heat 1 tbsp oil in a non stick pan. Add cumin seeds and sauté till
2.    Add green chillies, sprouted green gram and sauté.  Add dried mango powder, a pinch turmeric powder, ¼ tsp red chilli powder, salt and sauté.
3.    Boil water in a non-stick pan. In a bowl, mix together gram flour, remaining red chilli powder and turmeric powder, carom seeds, salt and 2 tbsp oil. Knead into a dough using water as required.
4.    Grease your hands with oil. Shape the dough into katori and stuff the green gram mixture into it. Seal the edges. Similarly make all the karelas.
5.    Add black salt to the water and slide the stuffed karelas. When the karelasfloat on the surface of the water, transfer them into a plate.
6.    For the gravy, mix together yogurt, gram flour, red chilli powder, turmeric powder, salt, 2 cups water in a bowl.
7.    Heat oil in a non-stick pan. Add cloves, black peppercorns, asafoetida, greenchillies, cumin seeds, coriander seeds and curry leaves.
8.    Add the yogurt mixture and 1½ cups water. Cook on low heat for 10 minutes or till the gravy thickens.
9.    When the gravy comes to a boil, slide the besankarelas into it. Add coriander leaves and mix well.
10.    Transfer into a serving bowl, garnish with coriander leaves and serve hot. 

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