Baked Karela

Thursday, 09 April 2009 14:53 Other Regions - South Indian

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.