Serves – 4
Preparation time – 10 mins 1 hr resting time
Cooking time – 20 mins
- Bitter gourds – 4 no
- Salt – to taste
- Cumin Seeds – 1/4 tsp
- Coriander Seeds – 1/2 tsp
- Dry Red Chillli – to taste
- Garlic – 4 ni
- Chickpea Flour – 3/4 cup
- Dry Mango Powder – 1 tsp
- Dry Coconut – 3 Tbsp
- oil – for deep frying +2 Tbsp for curry
Prepare the Bitter gourds by washing, peeling and apply 1/2 tsp of salt coating all over the bitter gourds. Rest them covered for an hr. Meanwhile lets prepare the stuffing that goes in.
Heat a skillet and add cumin seeds, coriander seeds, for for 30 secs. Then add red chillies, garlic and then fry for a min stirring continuously, then add chickpea flour and cook till all the raw smell from the flour goes away and nice aroma starts coming from the mixture. Add in salt, coconut, amchoor powder and turn off the heat.
Allow the mixture to cool then blend to a fine powder. Set it aside till the bitter gourds are ready.
Once the bitter gourds resting time is done, squeeze out the water from them really good, this way we can remove the bitterness from it. after that wash them under fresh water, drain and let them sit on a paper towel to dry.
Mean while heat up the oil for deep frying the bitter gourds and once the oil is enough hot fry them for just 1 1/2 to 2 mins till they are 75 percent done but no completely cooked. Stuff the bitter gourds with the prepared stuffing(water 2 Tbsp f water into the powder to form a dough then start stuffing them)
Remove the oil and just use 2 Tbsp form if, heat it up and then start frying the bitter gourds till they are completely cooked. Add the reamaining masala powder, salt to the pan. Cover them and keep moving them all over so that they will be evenly done from all the sides. This way they will be cooked with the masala and will be really tasty. Serve it with rice. Enjoy!