Cuisine: Andhra Pradesh state of India
Ingredients:
Bitter gourd (preferably small wild variety) – ½ kg
Desiccated coconut powder – 1 cup
Roasted sesame powder – ½ cup
Chilli powder – 3 teaspoons
Cashew powder (Optional) – ½ cup
Salt – as required
Onion – 1
Garlic – 8 cloves
Jaggery – ½ teaspoon
Lemon juice – ½ teaspoon
Oil – 5 tablespoon
Method:
Chop onion and garlic into small pieces. In a mixing bowl, mix together the desiccated coconut powder, roasted sesame powder, chilli powder, cashew powder, salt, jaggery, lemon juice, chopped onion, chopped garlic and 1 teaspoon of oil. Keep this mixture aside. Make a slit on each bitter gourd and remove the seeds in them with a knife. If you are using big bitter gourd variety, you can cut them into 2 pieces. Stuff the mixed masala powder inside the bitter gourds. Once you have finished stuffing all the bitter gourds, if there is more masala remaining you can add it into the fry in the end. In a kadai/skillet, heat the remaining oil. Add the stuffed bitter gourds in it. Fry them until they shrink a little and the colour changes. Now you can add the remaining masala powder. Sauté for a minute and then turn off the stove. Serve with rice or chapati.
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