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52. Stuffed Bitter Gourd (Bhareko tito karela-Nepali)
Nb persons: 0
Yield: 6 servings one each or as desired
Preparation time: 30-35 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| 6 bitter gourds (medium-sized) | |
| 1 | onion big |
| 2 cloves | garlic |
| 2-5 cm | ginger |
| l/2 teaspoon turmeric | |
| 1 teaspoon | coriander |
| 1 teaspoon | powder aniseed, (saunf) grinded |
| 1/2 teaspoon | chilli, (optional) |
| 1 teaspoon | mango powder, (amchur) |
| 4 tablespoon | oil |
| Salt to taste | |
Utensils Karahi or frying pan-1, ladle-1, plate-1, big bowl-1
Process
Peel bitter gourds. Cut lengthwise only in the middle. Sprinkle a little salt both outside and inside. Allow them to stand for it least an hour. This is just for
taking away some of their bitterness. Chop onion, garlic and ginger. Grind them (without adding water) with ginger, coriander powder, aniseed and mango powder and
stir. Make a thick paste. Wash the bitter grounds two or three times. Drain out the water by pressing them with hands. Put the mixture inside the bitter gourds
carefully so that the stuffed material does not come out (some use piece of thread to tie the bitter gourds with). This is done just to keep the stuffed materials
intact. The thread is remove before serving. Heat oil till it smokes. Put the bitter gourd carefully and cook over slow heat by turning them over several times till
they become crunchy. Serve with rice or bread.
Yield: 6 servings one each or as desired
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