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.
Cabbage Onion Pakoda
Cabbage Onion Pakoda.
Cabbage is wash and shredded. Cabbage and sliced onion are then mixed with gram flour along with spices. They are then deep fried in oil till they turn golden brown in color and are crisp. Serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cabbage Onion Pakodi
Ingredients:
Cabbage 1/8 of Small Size
Onion 1/2 of Small One
Besan / Gram Flour 1 Cup
Green Chiles 3 – 4
Red Chili Powder 1/2 tsp
Chat Masala few Pinches
Salt to Taste
Oil for deep Frying
Method of preparation:
Remove outer leaves, wash and shred the cabbage (around 2 Cups).
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
In a mixing bowl, mix together besan, red chili powder and salt.
Add the cabbage, onion, green chili and sprinkle around 2 tablespoons of water.
Mix carefully to let the gram flour stick to the cabbage and the mixture is very thick.
Don’t add water unnecessarily.
Heat oil in a deep frying pan on medium – low heat.
Slightly separate and carefully drop the cabbage onion mixture into hot oil.
Fry for around a minute or until cabbage fritters turn light golden brown in color.
Remove the crispy fried cabbage onion pakoda onto absorbent paper.
Repeat the same with any remaining cabbage onion mixture.
Make sure the pakoda are crisp and crunchy and they stay fresh for a week in a tight jar.
Sprinkle chat masala and serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure not to add too much water to the cabbage onion mixture.
Suggestions: Add more besan if necessary. Keep adjusting the flame to let the oil stay at a medium to low temperature so that the cabbage won’t burn. Don’t let the cabbage sit for long before deep frying.
Variations: Check other cabbage recipes here.
Other Names: Cabbage Onion Pakoda.
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