Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Wednesday, January 11, 2012

Stuffed Bitter Gourd - Karela

 Method -
3 karelas( or 4-5 small karelas
Scrape the rough edges  from  the karelas
Slit from outside
Remove the seeds and wash the karelas 
Apply salt all over the karelas on both sides
Keep for 2 hours .
Squeeze the karelas to remove the bitter water

For filling-
Heat  2 tabspn oil in a kadai
Add  1/2 cup of chopped onion
Fry for a while till it becomes light brown
Add 1 chopped tomato
Stir till it becomes mushy
Add 1 tspn coriander powder + 1/2 tspn cumin powder + 1 tspn turmeric powder +2 tspn chillipowder
1tspn garam masala powder + salt to taste little sugar ( optional)
1 fistful of  chopped coriander leaves
Stir all the ingredients together for a few seconds
Add 2 tbspn water -
When it is boiling add 1 or 2 tbspn besan
Sstir well 
When this becomes a thick paste remove from fire
Mix well .
Stuff into the slit of the karela and tie with a thread .
Spread a silver  foil on a baking   tray
Apply 2 tbspn  oil on the foil
Keep the stuffed karelas in the tray and bake it in oven at 250 degrees
After some time lower the temperature (just as baked capsicum is baked )
Turn  the karelas so both sides get cooked evenly
When it turns brownish color and is cooked remove from the oven and relish .
Very yummy! After it is completely done it doesnt taste bitter !

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1 comment:

  1. Lata BaligaJanuary 11, 2012 at 5:52 PM

    Very nice and healthy. Does it taste slightly bitter, do you think our kids will eat.

    ReplyDelete

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