Main coursePaleoRecipesVeganWorld Cuisines

Stuffed Mint Kerela

by Edward Daniel
written by Edward Daniel
Caption of Stuffed Mint Kerela. Image by Edward Daniel (c).

For some, Kerelas are sharp and bitter. However, I enjoy them, not only because of that but they also make a great detox.  This is a great Indian cuisine.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Stuffed Mint Kerela. Image by Edward Daniel (c).
#
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Salt
  • 2 Kerela
  • 3tbs olive oil
  • 1 medium onion
  • 2 cloves garlic, chopped
  • 1 inch ginger, finely chopped
  • ½ bunch mint sprigs
  • 1tsp cumin
  • 1tsp mango powder
  • optional – 1 chilli

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
  2. Cut the Kerala in two. Using a teaspoon, scoop out the seeds. Leave the seeds to one side.
  3. Take the leftover Kerela boats and salt the outside surface. Leave aside for a couple of hours. Rinse off the salt.
  4. Place the seeds in a food processor. Pulse and leave to one side.
  5. Sauté the onion with the garlic and ginger in olive oil until the onions turn translucent.
  6. In a chopper, chop the mint. Add cumin and mango powder to the onion mixture. Set to one side.
  7. Use a tablespoon to scoop the mixture into the bulbs and cover with the tops. Drizzle over the oil.
  8. Cook in the oven for about 30 minutes until the Kerelas soften.
  9. Serve warm.

 

0 comment
0
FacebookTwitterPinterestEmail

You may also like

Persian Herb Frittata

Vegan Stock

Sponge Fingers

Cauliflower Adobo

Salsify with Cucumber Mignonette

Seared Lion’s Mane Steak

Koupes

Salsify with Pomegranate Mignonette

Celeriac Wild Mushroom Pithivier

Chocolate Espresso Cake

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.