1 kg (2.2 lb) Bitter gourd (karela)
Mustard (sarson) oil for frying
Mustard (sarson) oil for frying
For the filling:
4 tbsp (60 g) 2 oz Ghee
a pinch Asafoetida (hing) powder
2 tsp (6 g) Sugar
2 tsp (8 g) Salt
120 g (4 oz) Potatoes, cut into 1/2 inch cubes
1/2 tsp Cumin (jeera) seeds
4 tbsp (60 g) 2 oz Lentil (masoor dal), washed, drained
2 tsp (10 g) Tamarind (imli) pulp
2 tsp (3 g) Fennel (moti saunf)
1 tsp (2 g) Red chilli powder
3 tbsp (75 g) 2 1/2 oz Onion paste
2 tsp (12 g) Garlic (lasan) paste
1/2 tbsp (12 g) Ginger (adrak), chopped
2 - 3 Green chillies, chopped
2 tsp Green coriander (hara dhaniya), chopped
1/2 cup (125 ml) 4 fl oz Water
3 tbsp (45 ml) 1 1/2 fl oz Mustard oil
2 tbsp (60 g) 2 oz Yoghurt (dahi)
Salt to taste
1 tsp (2 g) Red chilli powder
1 1/2 tsp (9 g) Ginger paste
a pinch Asafoetida (hing) powder
2 tsp (6 g) Sugar
2 tsp (8 g) Salt
120 g (4 oz) Potatoes, cut into 1/2 inch cubes
1/2 tsp Cumin (jeera) seeds
4 tbsp (60 g) 2 oz Lentil (masoor dal), washed, drained
2 tsp (10 g) Tamarind (imli) pulp
2 tsp (3 g) Fennel (moti saunf)
1 tsp (2 g) Red chilli powder
3 tbsp (75 g) 2 1/2 oz Onion paste
2 tsp (12 g) Garlic (lasan) paste
1/2 tbsp (12 g) Ginger (adrak), chopped
2 - 3 Green chillies, chopped
2 tsp Green coriander (hara dhaniya), chopped
1/2 cup (125 ml) 4 fl oz Water
3 tbsp (45 ml) 1 1/2 fl oz Mustard oil
2 tbsp (60 g) 2 oz Yoghurt (dahi)
Salt to taste
1 tsp (2 g) Red chilli powder
1 1/2 tsp (9 g) Ginger paste
method
1. Scrape the bitter gourd and boil till half cooked. When cool, slit and remove the seeds. Squeeze out the excess water, gently.
2. Heat the mustard oil in a wok (kadhai); deep-fry the bitter gourd till crisp. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. For the filling, heat the ghee in a pan; add asafoetida and all the other ingredients. Stir-fry for a few minutes.Then pour in the water and cook till the water is absorbed. Remove from heat.
4. When the mixture cools, stuff the bitter gourd with this filling and secure by wrapping a thread around, several times.
5. In a separate pan, heat the mustard oil; add the stuffed bitter gourd and the remaining ingredients. Cook till the mixture is dry. Remove and serve hot.
2. Heat the mustard oil in a wok (kadhai); deep-fry the bitter gourd till crisp. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. For the filling, heat the ghee in a pan; add asafoetida and all the other ingredients. Stir-fry for a few minutes.Then pour in the water and cook till the water is absorbed. Remove from heat.
4. When the mixture cools, stuff the bitter gourd with this filling and secure by wrapping a thread around, several times.
5. In a separate pan, heat the mustard oil; add the stuffed bitter gourd and the remaining ingredients. Cook till the mixture is dry. Remove and serve hot.
serving amount
serves: 4
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