Ingredients
• 6 medium sixedkarela (bitter gourd)
• 115 grams chopped onions
• 30 grams garlic
• 115 grams mashed boiled potatoes
• 1/2 tsp red pepper powder
• 115 grams oil for frying
• 1 tsp coriander powder
• 1 tspcummin powder
• 1 tsp salt
• 30 grams cut ginger
• 4 finely cut green chillies
• 7 grams aniseed (saunf)
• 40 grams oil
• 1 tsp turmeric powder
• 1/4 tspgaram masala
Method
1. Scrape, wash and make a slit lengthwise in the bitter gourd. Rub 2 teaspoonful of salt over the surface and inside the slits and leave it for 5- 6 hours.
2. Wash them well under running tap water and let the drain drain out well.
3. Heat oil and fry half the onion till golden brown. Remove from oil and keep aside.
4. Fry the remaining onion, scooped out pulp and seeds until golden brown. Then add turmeric, ginger, garlic, mashed potatoes, coriander powder, aniseed and fry till the masala is golden brown. Fry for a few minutes and remove.
5. Divide this mixture into 6 parts and stuff in the bitter gourds. Tie a piece of thread around each bitter gourd to prevent the stuffing from running out.
6. Heat oil to smoking point. Add to it the bitter gourd slowly one after the other and fry for at least five minutes.
7. Reduce the heat and cook on slow heat for at least one hour.
8. Serve with chapati and lassi. A popular brunch in rural Punjab.