Not just curry - Stuffed Bitter gourd
In all my trips abroad everytime there is a mention of Indian food , it eventually becomes all about curry and in some cases there are curries no body knows in India (Balti curry ?? Madras curry ??)
So in a simple attempt i want to share some indian dishes which are a) not curry b) less oily & spicy and c) is not complex to cook and are healthy to eat.
Here is the first one in that attempt, feel free to ask questions, comment , will be very happy to take it all
Stuffed Bitter gourd
Things you need
Bitter gorud, medium size -2
Shallot - 1 medium size, chopped up
Tomatos - 2 small , sliced thinly
Turmeric Powder - 1/2 teaspoon
Chaat powder - 1 small teaspoon
Chilli powder / paparika - to taste
Garam masala powder - 1/2 teaspoon
Salt - to taste
Any cooking oil (we usually cook in sunflower oil) - 1 table spoon
Now the steps:
Prep Bitter groud by cleaning it thoroughly and make a slit length wise to open it up , scoop out the inside pulp & seed. Discard the inside
Rub some salt all over and inside these karelas and leave aside till you prep the stuffing - rubbing of salt takes out the bitterness and makes them slightly tender. Don't leave for more than 30 minutes else it be too soggy.
Now to the stuffing
In a non stick pan add 1/2 tablespoon of oil and heat on medium flame on a stove.
Add sliced shallot, saute for couple of minutes till it becomes slightly golden.
Add Tomatoes , further saute for couple of minutes.
Add chilli powder, turmeric, chaat masala and cover and cook for 3-4 minutes .
Once all masala mixes well, add salt and remove from heat
Remove from stove and leave it aside to cool.
In the meanwhile, clean bitter gourd carefully so all the salt is removed.
Once the masala mix is cool enough to handle , stuff it in bitter gourd and pack tightly.
You can use a cotton thread to kind of truss this stuffing
Sprinkle a remaining oil on top and the garam masala.
You can now cook this stuffed gourd over stove in the pan or like me bake it oven for 15-20 mins (180 degree centigrade) .
Remove once you see the cover truning golden/ brown.
I normally use this as a side dish with hot roti / bread.
Let me know how you served
For pictures you can check here