Stuffed Karela

Methods

• Wash the bitter gourds thoroughly and scrape the skin with a peeler and reserve the scrapings. Make a lengthwise slit in the gourds and remove the seeds.
• Put gourds in a bowl, sprinkle salt and mix well. Set aside to marinate for at least 1 hour. Take the scrapings in another bowl, sprinkle salt over them and set aside for 1 hour.
• Squeeze the gourds to remove excess moisture and wash them twice with hot water and then squeeze out all the water. Squeeze the scrapings and set them aside in another bowl.
• To make the filling, slice the spring onions with the greens.
• Heat 1 tbsp oil in a non-stick pan, add asafoetida and cumin seeds and let them change colour.
• Add spring onions and gourd scrapings and saute for about 2 minutes. Add salt, green cardamom powder, red chilli powder, turmeric powder and gram flour and saute for 2 minutes. Sprinkle a little water and mix well. Cook for 2-3 minutes.
• Stuff the gourds with this mixture.
• Heat 1 tbsp oil in another non-stick pan, place the stuffed gourds in it and add a little water. Cover and cook till the gourds are cooked and turn a golden brown.
• Sprinkle dried mango powder over the gourds.
• Arrange the gourds on a serving platter, garnish with spring onion strips and drizzle lemon juice over them. Serve hot.