Start with small quantities of the vegetable to acquire the
taste. Its blood cleansing qualities make it popular.
Bitter gourd 1
kg
Black pepper
powder 2.5 gm/ 1/2 tsp
Dry mango
powder (amchur) 5 gm/1 tsp
Oil to shallow
fry 120 ml/ 1/2 cup
Onions,
chopped 420 gm/ 1 3/4 cups
Red chilli
powder 2.5 gm/ 1/2 tsp
Salt for
rubbing 45 gm/3 tbs
Salt to taste
String to tie
the gourds
Turmeric (haldi)
powder 2.5 gm/ 1/2 tsp
Wash,
scrape and make long slits on one side of the bitter gourds.
Reserve scrapings. Rub 2 tablespoons salt on gourds and mix
1 tablespoon salt with scrapings. Keep in the sun for half
an hour. Squeeze gourds and scrapings between palms to
remove as much moisture as possible. This reduces the
bitterness of the gourd.
Reserve
one fourth of the chopped onions. Mix the rest with the
mango powder, black pepper, red chillies and turmeric. Stuff
this mixture in the gourds. Wrap string firmly round the
gourds so that they do not lose their shape in cooking. Heat
oil in a pan and shallow fry the gourds, turning over
constantly to ensure all sides are done. Remove.
In the
remaining oil shallow fry any left over filling, onions, and
scrapings. Return gourds to pan. Stir for a minute.
Time:
Preparation: 1 hour
Cooking: 30 minutes
To
Serve: Arrange gourds in a flat dish and spread
scrapings and onions over them. Serve as an accompaniment
with boiled rice and daal.
