Stuffed Bitter Gourd {bharwa karela}

Ingredients:

• 6 medium bitter gourds (karela)
• Juice from quarter of lemon
• salt for boiling water
• water enough to cover gourds
• 2 heaping tbsp mustard oil – for frying

Dry-roasted spices:

• 1/2 cup raw peanuts
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 3 dry red chilis
• 2 tsp kasori methi

Tempering:

• 2 tbsp mustard oil
• 1 cup onion, finely chopped
• 1 tsp grated ginger
• 1/2 tsp grated garlic
• 1 tsp salt
• 8 to 10 curry leaves
• 1/2 tsp garam masala
• 2 heaping tbsp fresh cilantro, finely chopped

Directions:

1. Using a peeler, peel away the hard skin of bitter gourds. Wash and pat dry.
2. Make a slit on each gourd for stuffing, ensuring it’s not slited all the way.
3. In a large pot, add cleaned and slited bitter gourds. Cover it with enough water, salt, lemon juice and boil over medium to high heat for 20 minutes.
4. Meanwhile, use a dry non-stick skillet, heat on low-medium to dry-roast raw peanuts.
5. Stir peanuts often to avoid burn. Roast peanuts until browned and edible, between 5 to 7 minutes.
6. Once peanuts are almost done roasting, add dry-roasting spices (coriander, cumin seeds, red chili & kasori methi) and roast for 2 more minutes.
7. Remove dry-roasted spices to cool before grounding it in a spice blender.
8. Once the bitter gourds are boiled, strain it over a colander to cool.
9. While bitter gourd cools, prepare tempering ingredients.
10. In a small non-stick skillet on medium heat, add 2 tbsp mustard oil. Wait for the oil to heat before adding finely chopped onions.
11. Fry onions until translucent before adding grated ginger + garlic and salt. Cook till fragrant.
12. Once onions are slightly browned, stir in curry leaves and garam masala.
13. Remove tempered ingredients from heat, add finely chopped fresh cilantro.
14. Combine dry-roasted grounded spices with tempered ingredients to form stuffing.
15. Using a small spoon, carefully remove seeds from cooled bitter gourds.
16. Pat dry, add stuffing and be careful not to over-stuff to avoid tearing the shells.
17. In a small non-stick skillet, add 2 tbsp mustard oil. Once heated, shallow fry each shells until golden on the sides.
18. Remove bitter gourds onto paper towels to drain access oil.
19. Serve hot with fresh naan, steamy basmati rice and daal (lentils).