Ingredients:
3 medium bittergourds, cleaned debittered and seeds
removed
2 tomatoes ripe, grated coarsely
1 potato, boiled, peeled mashed
1 onion finely chopped
1 tsp. ginger grated
1 tsp. garlic grated
1 tbsp. coriander finely chopped
1 tbsp. coconut scraped finely
1/2 cup paneer
1 tsp. chilli powder
1/2 tsp. turmeric powder
1 tsp. amchoor (dried mango) powder
1 tsp. dhania (coriander seed) powder
1/2 tsp. garam masala powder
salt to taste
1 tsp. sugar powdered
1 tbsp. oil
Method:
1-Make a
slit lengthwise in each bittergourd. Boil
bittergourds in water till tender but not mushy.
Remove, drain, press out all water carefully. Wash
in cold water, press out water again.
Wipe by patting dry if required. Keep aside. Mix all
ingredients except: coriander, oil, onion, tomato.
Keep aside half this mixture, stuff gourds with
remaining half. Tie securely with string so as slit
does not open.
Now heat oil in a shallowfrying pan. Place stuffed
gourds in it, and saute on all sides, for 2
minutes.
2-Cool a little, untie string. Carefully place in a
shallow dish side by side.
Sprinkle chopped onion and tomato all over gourds.
Cover on top with remaining paneer mixture.
Bake in hot oven at 250C for 8-10 minutes, or till
tomatoes and onios are soft.
Serve hot with khakras, puris, etc.