Stuffed Bitter Gourd
Ingredients
- Mustard sarson oil for frying
for the filling:
- 4 tbsp Ghee
- a pinch Asafoetida hing powder
- 2 tsp Sugar
- 2 tsp Salt
- 4 oz Potatoes cut into 1/2 inch cubes
- 1/2 tsp Cumin jeera seeds
- 2 oz Lentil masoor dal, washed, drained
- 2 tsp Tamarind imli pulp
- 2 tsp Fennel moti saunf
- 1 tsp Red chilli powder
- 2 1/2 oz Onion paste
- 2 tsp Garlic lasan paste
- 1/2 tbsp Ginger adrak, chopped
- 3 Green chillies chopped
- 2 tsp Green coriander hara dhaniya, chopped
- 4 floz Water
- 1 1/2 floz Mustard oil
- 2 oz Yoghurt dahi
- Salt to taste
- 1 tsp Red chilli powder
- 1 1/2 tsp Ginger paste
Instructions
- Scrape the bitter gourd and boil till half cooked. When cool, slit and remove the seeds. Squeeze out the excess water, gently.
- 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.
- 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.
- When the mixture cools, stuff the bitter gourd with this filling and secure by wrapping a thread around, several times.
- 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.
Calories: 368 kcal
Carbohydrates: 27 g
Protein: 6 g
Fat: 27g
Saturated Fat: 11 g
Cholesterol: 40 mg
Sodium: 1309 mg
Potassium: 408 mg
Fiber: 7 g
Sugar: 6 g
Vitamin A: 329 IU
Vitamin C: 17 mg
Calcium: 74 mg
Iron: 2 mg