Khatta Meetha Karela
Servings - 3 - 4
INGREDIENTS
Bitter melon - 370 grams
Salt
Salt - 1/2 teaspoon
Water - 800 milliliters, divided
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 2 teaspoons
Fennel powder - 2 teaspoons
Dry mango powder - 1 teaspoon
Red chili - 1/4 teaspoon
Salt - 1 teaspoon
Powdered sugar - 2 teaspoons
Oil - for shallow fry
PREPARATION
1. Wash 370 grams bitter melons well and pat dry. Remove the stalk then peel gourds.
2. Slit the gourds. Cut it vertically so that it remains joined at the bottom. Remove all the seeds from inside.
3. Coat with salt and keep aside for 30 minutes. Gather the peels in a bowl to use later. Add 1/2 teaspoon salt in peels, mix and keep it aside.
4. Wash the gourd and peels too. Soak it in water for one more time and strain again. Repeat the process. Remove excess water.
5. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric and stir well.
6. Add peels of gourd and saute for 2 - 3 minutes.
7. The, add 2 teaspoons coriander powder, 2 teaspoons fennel powder, 1 teaspoon dry mango powder, 1/4 teaspoon red chili, 1 teaspoon salt, 2 teaspoons powdered sugar and mix it well.
8. Transfer this mixture into a bowl.
9. Add 1 or 1 1/2 teaspoons of stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
10. Heat some oil in a pan, then place gourds in pan for cooking.
11. Cover the gourds and cook for 3-4 minutes on low heat. Check after 4 minutes.
12. After 4 minutes, Flip the sides when roasted from beneath. Cook until slightly brown in color from all sides and turn bit tender.
13. Serve hot with roti.
Stuffed Karela With Chana Dal
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 450 grams
Water - 1700 milliliters, divided
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Bitter gourd - 890 grams
Salt - 1 teaspoon
Water - 1 litre
Garlic - 2 tablespoons
Ginger - 2 tablespoons
Onions - 160 grams
Green chili - 1 1/2 tablespoons
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Garam masala - 1 teaspoon
Oil - for shallow frying
PREPARATION
1. In a bowl, add 450 grams split bengal gram, 700 milliliters water and soak for 2 hours.
2. Take a pressure cooker, add the soaked dal, 1 litre water, 1 teaspoon salt, 1 teaspoon turmeric and cover it with lid.
3. Cook till you hear 2 whistles.
4. Remove it from heat.
5. Take a bitter gourd. Clean and slit the bitter gourd from center.
6. Remove the seeds from inside carefully.
7. Transfer this into a bowl, add 1 teaspoon salt and mix it well.
8. Rest for 30 minutes.
9. Add 1 litre water in it and wash it properly.
10. Transfer the soaked dal in a mixing bowl, add 2 tablespoons garlic, 2 tablespoons ginger, 160 grams onions, 1 1/2 tablespoons green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon garam masala and mix it well.
11. Take the bitter gourd and stuff it with prepared mixture.
12. Now, take a thread and move around the bitter gourd to close it properly.
13. Heat 50 milliliters oil in a skillet and shallow fry these until it turns dark brown in color from all sides.
14. Remove it from heat.
15. Serve hot with roti.
