Bittergourd is a popular vegetable in Indian cooking. Many do not like it, for its bitter taste. But it has its own medicinal properties, good for diabetes and improves digestion. It was proved that 3-4 teaspoons of bittergourd juice in buttermilk, taken in empty-stomach in the mornings for 30 days, will cure Piles.
It is highly rich in vitamin C and also has vitamin A, potassium and calcium. Few laboratory tests have shown that, some compounds of bittergourd are effective in treating HIV infection.
Priti's Kalonji tempted me a lot to try this, in my own way!
Bittergourd - 6, medium sized
Onion - 2, finely chopped
Grated raw mango - 1 cup
Garlic paste - 1 tablepoon
Green chillies - 3-4, finely chopped
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Curry leaves - few, chopped
Corinader leaves - few, chopped
Cumin seed powder - 1 teaspoon
Chilli powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2-3 tablespoons
Wash bittergourd well and cut the ends. Make a slit and remove seeds carefully.
Boil/Soak them for 10 minutes in 1 cup of water, salt and a pinch of turmeric powder. It will remove bitterness. Drain, cool them and keep aside.
Heat oil in a pan, add mustard seeds once it is hot. Wait until it splitters, then add urad dal, curry leaves, green chillies, onions, garlic paste and fry until onions turn golden brown.
Add cumin powder, chilli powder, coriander powder, turmeric powder and grated mango and mix well. Add salt and cook for 5 minutes.
Switch off the falme and add coriander leaves and mix well. Stuffing is ready and allow it to cool.
Stuff the bittergourd with this. Use toothpick or clean thin thread to close the gourds. Later, we can remove them.
Add oil to a flat pan and fry these stuffed bittergourds one by one slowly.
Fry on all sides and remove toothpicks / threads before serving.
Delicious bittergourd is ready to serve hot, with rice.
Cooking time : 45 minutes
Serves 2-3 persons
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