| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Greek |
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 12 |
|
Bitter gourds; (karelas) |
|
|
Salt to taste |
| 15 |
g |
Ginger paste |
| 15 |
g |
Garlic paste |
| 1 |
ts |
Turmeric powder; (5 g.) |
|
|
Butter for basting and greasing |
| 150 |
g |
Paneer; grated |
| 60 |
g |
Groundnuts |
| 1 |
tb |
Sesame seeds; (15 g.) |
| 15 |
g |
Coconut |
| 1 |
ts |
Cummin seeds; (5 g.) |
| 2 |
lg |
Onions; (120 g.) |
| 5 |
|
Cm ginger; julienned |
| 1 1/2 |
ts |
Coriander powder; (7 g.) |
| 1 |
ts |
Chilli powder; (5 g.) |
|
|
Salt to taste |
| 2 |
tb |
Tamarind pulp; (30 ml.) |
| 15 |
g |
Jaggery; crushed |
| 3 |
tb |
Sesame oil; (45 ml.) |
| 1/2 |
ts |
Cummin seeds; (2 g.) |
| 1/2 |
ts |
Mustard seeds; (2 g.) |
| 1/4 |
ts |
Fenugreek seeds; (1 g.) |
| 24 |
|
Curry leaves |
INSTRUCTIONS
FOR THE FILLING
FOR THE TEMPERING
Wash and slit the bitter gourds on one side. Remove the seeds and rub with
salt. Arrange on a tilting tray and keep aside for at least an hour. (Keep
the bitter gourds overnight if you prefer them less bitter). Put enough
water in a pan. Add salt, ginger paste, garlic paste and turmeric powder.
Stir and bring to a boil. Add the bitter gourds and blanch them until soft.
Drain and keep aside.
To prepare the filling: Remove the brown skin and roughly chop the coconut.
Dry roast the coconut, groundnuts, sesame seeds and cummin seeds in a
frying pan until each emits its unique aroma. Hold the onions with tongs
and roast them directly over the flame until the skin is charred. Cool,
peel and roughly chop the onions. Grind all these ingredients, except
paneer, with 1/4 cup water to a fine paste. Add paneer, ginger, jaggery,
coriander powder and chilli powder to the paste and mix well.
To prepare the tempering: Heat oil in a frying pan and season with cummin
seeds, mustard seeds and fenugreek seeds. Stir over medium heat until they
begin to crackle. Add curry leaves and stir. Pour over the paste, mix well
and divide into 12 equal portions. Put a portion of the filling into each
of the blanched bitter gourds. Arrange them in a greased roasting tray with
the slit side on top. Cover with foil. Punch a few holes in the foil and
cook on dum in the pre-heated oven at 275 degree farenheit for 30 minutes,
basting at regular intervals. Remove and uncover. Serve with
cummin-tempered whole potatoes and buttered seasonal vegetables on the
side.
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