When the pottery is creatively made and glazed by son, and the bitter gourd is home grown in balcony, the pride and joy can make even the karelas taste sweet :))
Or can it ?? 😛
What vegetables have you grown yourself and cooked these past few months ??
- Tiny baby bitter gourds 8 – 10
- Onion 1 small
- Tomato 1 small
- ginger/ garlic pounded 1 tsp
- Mustard Oil 1 tsp
- Cumin seeds 1 pinch
- Fennel seeds 1 pinch
- Salt to taste
- Dry mango powder 1/2 tsp
- Red chilli powder 1/2 tsp
- Turmeric powder 1 pinch
- Garam masala 1 pinch
- Coriander powder 1 /2 tsp
- Peanut powder 1 tsp – optional ( roasted, skinned and crushed)
- Wash the karelas and make a long slit going half way down, length wise. It is ideal to rub a little salt and leave them to sweat for a bit, but since I am using fresh home grown ones from a balcony pot I have skipped this step totally.
- Take flat bottom pan with a few drops of oil on medium flame and roast the bitter gourd till slightly brown and cooked. Keep aside.
- In the same pan, take the remaining oil , add cumin seeds, fennel seeds and then grated or finely chopped onions. Roast till golden brown, then add ginger garlic paste and finely chopped tomato with salt. ( if you have rubbed salt as in step 1, be mindful of not using too much now )
- Cook this for a bit and add all the remaining spices. Turn off the flame and allow to cool slightly. You should have a semi dry masala with you. Divide this filling into portions and fill each karela with this stuffing.
- Put it back in the same pan, cover it and on low flame cook it for 5 mins, so all the spices get cooked with the karela, and it gets slightly crisp. Stir occasionally.
- Serve with paratha / roti / naan or plain white rice, the way I like it !!