|
Ingredients
|
Quantity
|
|
Bitter gourds (karelas)
|
12
|
|
Salt
|
to taste
|
|
Ginger paste
|
15gms
|
|
Garlic paste
|
15gms
|
|
Turmeric powder
|
1 tsp
|
|
Butter
|
for basting and greasing
|
|
For the
filling:
|
|
|
Paneer – grated
|
150gms
|
|
Groundnuts (peanuts)
|
60gms
|
|
Sesame seeds
|
1tbsp
|
|
Coconut
|
15gms
|
|
Cumin seeds
|
1 tsp
|
|
Onions
|
2 large
|
|
Ginger – julienne
|
5cm
|
|
Coriander powder
|
1 ½ tsp
|
|
Chilli powder
|
1 tsp
|
|
Salt
|
to taste
|
|
Tamarind pulp
|
2 tbsp
|
|
Jaggery (brown sugar) crushed
|
15gms
|
|
For the
tempering:
|
|
|
Sesame oil
|
3 tbsp
|
|
Cumin seeds
|
½ tsp
|
|
Mustard seeds
|
½ tsp
|
|
Fenugreek seeds
|
¼ tsp
|
|
Curry leaves
|
24
|
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 to be even 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
cumin 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 ¼ cup water to 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 cumin 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 275oF for 30 minutes,
basting at regular intervals. Remove and uncover.
To Serve: Remove to a serving dish and serve
with cumin-tempered whole potatoes and buttered seasonal vegetables on the
side.
