The secrets of a delectable stuffed bitter gourd start with the right choice of bitter gourds. One must aim for thick, fresh bitter gourds. Such bitter gourds are firm and are quite pleasant in flavor. Wash them properly and lightly scrape the surface with a knife. Minting some salt rub for 15 minutes helps to expel a lot of that bitter taste.
Preparing the Stuffing: Spices That Sing
Now to the filling…chop up the onions and tomatoes as fine as possible. Also, a little ginger-garlic paste must be prepared. Mustard powder, dry mango powder (amchur), and fennel powder come first. Some oil in the pan, cumin seeds, and a sprinkle of asafoetida. In go the onions, the tomatoes, and ginger-garlic paste. Fry till golden brown.
The Spice Mix: Making It Delectable
All your ground spices are to be mixed into the fried onion mix. Two or three spoons of water help bind things. Fry the spices until the oil separates; that is then the sign that they are cooked. Allow the mixture to cool before stuffing so you do not roast your fingers.
The Stuffing and Frying-The Heart of the Recipe
Cut the bitter gourds lengthwise; do not cut completely through. Scoop out all the seeds. Now stuff each bitter into the spice mix. Don’t hesitate to pack! Put oil in the fry pan, and fry gently on medium flame. The stuffed bird should be turned around often so that it cooks evenly and does not fall apart.
Finishing Touches-Serving It Right
When the bitter gourds have turned a golden brown and are cooked all the way through, remove them from the pan. Garnish them with a few finely chopped coriander leaves for a refreshing touch. This can go with roti or steaming rice. Stay fresh for a week, making it a great travel dish. This is the recipe that is bound to change your opinion about bitter gourd!
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