Since cooking is an art, so there is always opportunities of experiments. My father is the one who always encouraged me for trying new recipes. It is because of my father that I fell in love with cooking, trying something different every time I enter the kitchen. In return, he used to give me three classes of smile, defining the grades A, B or C.
Here is one, which I prepared yesterday & this was a hit. Going to prepare again in Saturday lunch (then I'll update a good quality picture!). This November, in Deewali, when I'll visit my home, I am going to prepare it for my father, eagerly waiting to see what class of smile he will have this time :)
|Thanks for bearing with my pictures!|
Bitter Gourds\Karele,halved 4
Salt to taste
All Purpose Flour - 1/2 cup
Onion - 1, medium, ,chopped
Garlic - 2tbsp, finely chopped
Coriander powder - 1tsp
Cumin powder - 1tsp
Turmeric powder - 1tsp
Capsicum - 1, finely chopped
Salt to taste
Chilly - 2, chopped
Oil - 1tbsp
1. Scrape the bitter gourds; make a slit on one side and remove the seeds. Keep the seeds for using in stuffing. In pressure cooker, take 2cups of water, add 1tsp salt, add the gourds & cover the cooker. Keep on high flame & wait till 1 whistle. Turn off the heat & let it set for 10-15 mins. Keep the bitter gourds in a plate.
2. To prepare the stuffing, heat 1tbsp oil in a pan. Add the chopped garlic, onion, capsicum & the bitter gourd seeds. Suate for 1-2mins. Add the masala powders, salt, chilly. Cover the pan. Cook on low heat for 3-4mins or until the mixture is soft.
3. Mix water with All Purpose Flour/Maida to make a smooth paste.
4. Stuff the masala mixture into each gourd\karela and pour 3tbsp flour paste over the stuffing, so the stuffing does not come out while frying. Heat the 1tbsp oil in a kadai & add the stuffed karele. Cover and cook over low heat for 5-6mins, till the gourds are cooked. Serve hot.