Masala Stuffed Bitter Gourd

Masala Stuffed Bitter Gourd.

Small bitter gourds are salted and slightly cooked. They are then stuffed with onion and masala mixture. Stuffed bitter gourds are then fried in little bit of oil till golden brown. Serve masala stuffed bitter gourd with plain steamed rice and with dal rice and ghee.
Makes: 3 Masala Stuffed Bitter Gourd.

Ingredients:

Bitter Gourd 3 Small
Onion 1 Medium
Tamarind 2 inch Piece
Ginger Garlic Paste 1/2 tsp
Garam Masala Powder 1 tsp
Red Chili Powder 1/2 tsp
Cumin Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to Taste
Oil 2 Tbsps

Method of preparation:

Peel and finely chop the onion.
Soak tamarind in few tablespoons of water.
Remove ends, lightly scrape and wash the bitter gourds.
Slit the bitter gourd in the middle making sure the ends are intact.
Remove seeds and apply few pinches of salt inside and outside.
Leave the salted bitter gourds aside for around half an hour.
Wash the bitter gourds and pressure cook with tamarind water for a whistle.
Strain the cooked bitter gourds and keep aside.

Heat a tablespoon oil in a pan, add chopped onion.
Fry till onion turns translucent and add ginger garlic paste.
Fry briefly and remove onto a bowl.
Add garam masala powder, red chili powder, cumin powder, turmeric powder and salt to the onion in the bowl.
Mix thoroughly and stuff around few tablespoons of onion mixture into each bitter gourd.

Heat a tablespoon of oil in a pan on medium low heat, place the stuffed bitter gourds.
Fry the stuffed bitter gourd till they turn golden brown on all sides.
Serve masala stuffed bitter gourd with plain steamed rice and with dal rice and ghee.
Notes: Make sure bitter gourds are fried well.

Suggestions: Prefer small bitter gourds to ease the stuffing or halve the whole bitter gourd. Leave couple of seeds inside the bitter gourd if desired. Alternatively, steam the salted bitter gourds until they turn soft but whole.
Variations: Check other stuffed bitter gourd recipes here.
Other Names: Masala Stuffed Bitter Gourd.

Moong Stuffed Ridge Gourd

Beerakaya Pesarapappu.

Ridge gourd is slightly peeled and chopped into long cylinders. Moong dal is soaked and ground into paste along with spices. The mixture is then stuffed in ridge gourd and cooked till done. Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Makes: around 20 Moong Stuffed Ridge Gourd.

Ingredients:

Ridge Gourd / Turai 2 Medium
Moong Dal 1/3 Cup
Whole Red Chiles 2 – 3
Garlic 3 Cloves
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Slightly peel, wash and chop ridge gourd into around 2 inch long cylinders (around 20 cylinders).
Make a slit in each ridge gourd vertically twice and keep aside.

Peel and roughly chop garlic cloves.
Remove stems and break the red chiles into pieces.
Soak moong dal in water for around an hour.
Strain the soaked moong dal.
Grind red chiles, garlic and salt into powder.
Add the soaked moong dal and grind everything into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed ridge gourd in the pan.
Cook covered on low flame for around 5 minutes or until ridge gourd turns little soft.
Turn the stuffed ridge gourd to make sure all the sides turn golden brown.
Once moong dal is cooked and ridge gourd is golden brown, remove from heat.
Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chiles. Make sure to soak the moong dal well.
Variations: Check other stuffed ridge gourd recipes here.
Other Names: Moong Stuffed Ridge Gourd, Beerakaya Pesarapappu.