Punjabi Bharwan Karele

Servings - 3

INGREDIENTS
Bitter gourd - 340 grams
Salt - 1 teaspoon
Mustard oil - 35 milliliters
Cumin seeds - 1 teaspoon
Crushed ginger garlic - 1 1/2 tablespoons
Green chili - 1 teaspoon
Onions - 250 grams
Tomato - 300 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Water - 700 milliliters
Mustard oil - for shallow frying
Prepared masala stuffing - 50 grams
Mustard oil - 1 tablespoon
Prepared masala - 120 grams
Coriander - 1 tablespoon
Coriander - for garnishing

PREPARATION
1. Take a bitter gourd and peel the skin with the help of a peeler.
2. Cut it from center and remove the seeds from it.
3. Transfer this into a bowl, add 1 teaspoon salt and mix it well.
4. Rest the mixture for 30 minutes.
5. Heat 35 milliliters mustard oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 1/2 tablespoons crushed ginger garlic, 1 teaspoon green chili and stir for a minute.
6. Then, add 250 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 300 grams tomato and mix it well.
8. Cook for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 1/4 teaspoon turmeric and stir well.
10. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon Garam Masala, 1/2 teaspoon dry mango powder and mix it well.
11. Cook for 1 - 2 minutes on medium heat.
12. Remove it from heat and allow it to cool for about 10 minutes.
13. Take the butter gourd, add 700 milliliters water in it and wash it properly.
14. Place it on a clean cloth and dry it properly.
15. Heat some mustard oil in a pan and shallow fry these until golden brown in color from all sides.
16. Remove it from heat and allow it to cool for about 5 - 7 minutes.
17. Take the bitter gourd and add the prepared stuffing in it.
18. Again shallow fry for 3 - 5 minutes on medium heat.
19. Then, add 120 grams prepared masala and mix it well.
20. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Add 1 tablespoon coriander and mix it well.
23. Cook for a minute and remove it from heat.
24. Garnish with coriander.
25. Serve hot.


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