Ingredients:
4 Healthy firm bittergourds
1 pingpong sized ball tamarind
1 pingpong sized ball jaggery
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
1 stalk curry leaves
1 tsp. red chilli powder
1 tsp. dhania powder
1/4 tsp. turmeric powder
1 tbsp. peanuts crushed
1 tsp. black masala powder
salt to taste
1/2 tsp. each mustard & cumin seeds
2 tbsp. oil
1 tsp. coriander leaves to garnish.
Salt for rubbing gourds
Method:
- Scrape bittergourds lightly.
- Make vertical slits along each gourd.
- Remove any ripe seeds.
- Run salt all over gourds.
- Keep aside for 1 hour.
- Mash to pulp, remove and piths and seeds. Keep aside.
- Wash well in running water.
- Boil plenty of water, drop in washed gourds.
- Boil uncovered till gourds are soft but not mushy.
- Drain and wash well again.
- Pat dry on kitchen towel.
- Mix all dry masalas and salt.
- Add peanuts, ginger, garlic, and mix well.
- Stuff each gourd with mixture.
- Cut into 1 inch thick slices.
- Heat oil, add curry leaves, seeds, and allow to splutter.
- Add asafoetida, stir, add onions, stir till transparent.
- Soak tamarind and jaggery in 1/2 cup water till soft.
- Add tomatoes, stir and add jaggery pulp.
- Add gourd slices and = cup water.
- Cover and cook till gravy gets thick, and oil starts to ooze.
- Garnish with chopped coriander, serve hot with chappatis.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 3 days, refrigerated.
Karelas' Index
