Ingredients

• 3 medium bitter gourds, cleaned, debittered and seeds removed
• 2 tomatoes ripe, grated coarsely
• 1 potato, boiled, peeled mashed
• 1 onion, finely chopped
• 1 tsp - ginger, grated
• 1 tsp - garlic, grated
• 1 tbsp - coriander, finely chopped
• 1 tbsp - coconut, scraped finely
• 1/2 cup paneer
• 1 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 1 tsp - amchoor (dried mango) powder
• 1 tsp - dhania (coriander seed) powder
• 1/2 tsp - garam masala powder
• salt to taste
• 1 tsp - sugar, powdered
• 1 tbsp - oil

How to Make Baked Karela Gratin

• Make a slit lengthwise in each bitter gourd.
• Boil bitter gourds in water till tender but not mushy.
• Remove, drain and press out all water carefully.
• Wash in cold water and press out water again.
• Wipe by patting dry if required. Keep aside.
• Mix all ingredients except coriander, oil, onion and tomato.
• Keep aside half this mixture, stuff gourds with remaining half.
• Tie securely with string so as slit does not open.
• Now heat oil in a shallow frying pan.
• Place stuffed gourds in it, and saute on all sides, for 2 minutes.
• Cool a little and untie string. Carefully place in a shallow dish side by side.
• Sprinkle chopped onion and tomato all over gourds.
• Cover on top with remaining paneer mixture.
• Bake in hot oven at 250C for 8-10 minutes, or till tomatoes and onions are soft.
• Serve hot with khakras, puris, etc.