Stuffed Bitter Gourd

Ingredients

• • Bitter gourd - ¼ kg
• • Turmeric powder - ¼ teaspoon
• • Salt - as required
• • Tamarind - lemon size
• • Oil (for frying) - as required

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Ingredients For Stuffing Type (1)

• • Red onion chutneys - 1 ½ tablespoons

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Method To Make Stuffing Type (1)

• 1. A good stuffing is just red onion chutney.

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Ingredients For Stuffing Type (2)

• • Onion (finely cut) - 1
• • Dal powder - 2 tablespoons
• • Red onion chutneys - 1 ½ tablespoons

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Method To Make Stuffing Type (2)

• 1. Fry finely cut onions. Add red onion chutney. Stir for few minutes.
• 2. Sprinkle 1 or 2 tablespoon of dal powder (Paruppu podi) and mix well.
• 3. Keep this as a stuffing inside bitter gourd.

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Ingredients For Stuffing Type (3)

• • Coconut (grated, fresh) - 2 tablespoons
• • Chutney grams - 1 tablespoon
• • Cumin - ½ teaspoon
• • Dhania - 1 teaspoon
• • Red chillies - 10
• • Salt - as required
• • Asafoetidas - ½ teaspoon
• • Tamarind extract - a little
• • Garlic (sliced) - 3 cloves
• • Onions - ½ cup

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Method To Make Stuffing Type (3)

• 1. Grind 2 tablespoons of grated fresh coconut, 1 Tablespoon chutney gram, ½ Teaspoon cumin, 1 Teaspoon dhania, 10 red chillies along with salt, asafoetida and little tamarind to thick paste.
• 2. Fry sliced garlic, onions in oil and then ground paste.
• 3. Fry till dry and stuff inside bitter gourd as mentioned above.

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Method

• 1. Wash and cut off corners and if vegetable is long cut into 2 or 3 pieces.
• 2. Make a slit in the center with a knife on one side of the piece.
• 3. Cook in enough water to which salt, turmeric and tamarind is added.
• 4. When gourd is just soft to touch remove and pour down excess water.
• 5. Heat oil in a small deep frying pan (frying pan) to 1 ½ inch depth.
• 6. Deep fry few pieces at a time till gourd changes to almost dark brown in colour.
• 7. Remove from oil and cool down to room temperature
• 8. Fry onion chutney in oil till it becomes thick and raw flavour is lost.
• 9. Split the gourd in the center (where the slit is put) and smear little of the fried chutney inside.
• 10. While serving, serve cooked thuar dal to which little salt is added along with white rice and ghee.
• 11. (When dal is mixed with rice, little bitterness which will be there in gourd, will be bearable while eating)