430g or 15.20 oz bitter gourd (karela, pargarkai)
4 cups shredded carrots
3/4 cup chopped onions
1 teaspoon shredded ginger
2 green chilies or to taste
2 cloves chopped garlic
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or to taste
2 teaspoon garam masala
1 teaspoon salt or to taste
a few chopped cilantro leaves
2 tablespoon amchur or dry mango powder
2 tablespoon mustard oil to make filling and 6 tablespoon oil to fry the stuffed bitter gourd
Prepare the bitter gourd: Scrape the outside of the bitter gourd to remove the bumps.
Chop the removed skin into bits and keep it aside it is going to be used for the filling.
Cut the bitter gourd in half in the middle and remove and discard the seeds.
Line the prepared bitter gourd on a microwaveable plate and microwave it for about 3 to 4 minutes to partially cook it.
Keep it aside and prepare the filling.
Prepare the filling: To a pan on medium heat with 2 tablespoon of mustard oil, add the chopped onions and saute until it is light brown. When it is light brown add ginger, green chilies and garlic and saute for a few seconds. Next add turmeric powder, chili powder and saute for 10 seconds, add the garam masala saute for a few seconds, add the grated carrots and the chopped skin of the bitter gourd, mix add the chopped cilantro leaves mix add salt and cover and cook until the filling has become soft and cooked. Cook it to form a dry filling.
When done turn the heat off, add the amchur or dry mango powder, mix and let it cool after which the gourd can be stuffed.
To stuff the bitter gourd. To one fill the cavity with some of the filling, cover it with its corresponding side and tie it with a string and keep aside for pan frying.
To fry, using a pan on medium heat with 6 tablespoon of mustard oil place the bitter gourd inside and fry by turning them over as each side is done. When it is fried all over remove from heat and serve. Before serving remove the strings that tied the two sides together. Serves 4 to 6.