Ingredients
|
Quantity |
Measure |
Ingredients |
Description |
|
1 |
Teaspoon |
Aam-Chur (sour mango powder) |
(dried mango) powder |
|
1 |
Teaspoon |
Chilly Powder, Red |
|
|
1 |
Tablespoon |
Coconut - Grated /Desiccated |
|
|
1 |
Tablespoon |
Cooking Oil |
|
|
1 |
Tablespoon |
Coriander Leaves (Kothmeer) |
finely chopped |
|
1 |
Teaspoon |
Coriander/Dhania Powder |
|
|
1 |
Teaspoon |
Garlic |
grated |
|
1 |
Teaspoon |
Ginger |
grated |
|
3 |
Medium |
Karela |
cleaned de-bittered and seeds removed |
|
1 |
Medium |
Onion |
finely chopped |
|
Half |
Teacup |
Paneer (Indian home made cheese) |
|
|
1 |
Medium |
Potatoes |
boiled, peeled mashed |
|
1 |
Salt-Spoon |
Salt |
to taste |
|
1 |
Teaspoon |
Sugar |
powdered |
|
2 |
Medium |
Tomatoes |
ripe, grated coarsely |
|
Half |
Teaspoon |
Turmeric Powder |
|
Method
# Make a slit lengthwise in each bitter gourd.
# Boil bitter gourds 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 shallow frying pan. Place stuffed gourds in it, and sauté 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 onions are soft. Serve hot with khakras, puris, etc.
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