Ingredients:
3 medium bittergourds, cleaned debittered and seeds removed
2 tomatoes ripe, grated coarsely
1 potato, boiled, peeled mashed
1 onion finely chopped
1 tsp. ginger grated
1 tsp. garlic grated
1 tbsp. coriander finely chopped
1 tbsp. coconut scraped finely
1/2 cup paneer
1 tsp. chilli powder
1/2 tsp. turmeric powder
1 tsp. amchoor (dried mango) powder
1 tsp. dhania (coriander seed) powder
1/2 tsp. garam masala powder
salt to taste
1 tsp. sugar powdered
1 tbsp. oil
Method:
- Make a slit lengthwise in each bittergourd.
- Boil bittergourds in water till tender but not mushy.
- Remove, drain, press out all water carefully.
- Wash in cold water, press out water again.
- Wipe by patting dry if required. Keep aside.
- Mix all ingredients except: coriander, oil, onion, tomato.
- Keep aside half this mixture, stuff gourds with remaining half.
- Tie securely with string so as slit does not open.
- Now heat oil in a shallowfrying pan.
- Place stuffed gourds in it, and saute on all sides, for 2 minutes.
- Cool a little, untie string. Carefully place in a shallow dish side by side.
- Sprinkle chopped onion and tomato all over gourds.
- Cover on top with remaining paneer mixture.
- Bake in hot oven at 250C for 8-10 minutes, or till tomatoes and onios are soft.
- Serve hot with khakras, puris, etc.
Making time: 30 minutes
Makes: 5-6 servings
Shelflife: 1 day
Karelas' Index
