Archive | 8:32 am

Bitter Gourd with Potato Stuffing

23 Mar

Bangala Dumpa Kurina Kakara Kaya Kura


Bitter Gourd 2
Onion 1
Roma Tomatoes 2
Green Chiles 2
Red Chile Powder 1/2 tsp
Garlic 2 cloves
Ginger Garlic Paste 1 tsp
Plain Yogurt 1/2 cup
Cilantro few sprigs
Mustard Oil 2 tbsps
Salt as required


Potato 2 medium
Tamarind Pulp 1/2 tsp
Fennel Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Red Chile Powder 1/2 tsp
Cilantro 2 tbsps chopped
Mustard Oil 1 tsp
Salt to taste

Method of preparation:

Remove stems, wash and chop green chiles.
Peel and very finely chop or grate the onion.
Wash and finely chop tomatoes.
Peel and mince the garlic.
Wash and roughly chop cilantro.

Lightly scrape, remove ends and chop bitter gourd into 2 inch long cylinders.
Remove seeds, apply few tbsps of salt all over the bitter gourd pieces.
Keep the salted bitter gourd pieces aside for an hour.
After an hour, gently squeeze the bitter gourd pieces to remove the bitter liquid.

Heat a tbsp of oil in a pan, add squeezed bitter gourd pieces and fry them till golden brown.
Remove onto a plate and reserve for later use.

Boil the potatoes in enough water, peel and roughly chop them.
Heat oil in a pan, add cumin seeds and fennel seeds.
Once cumin seeds start to brown, add chopped potatoes, tamarind pulp, red chile powder, cilantro and salt.
Mash everything thoroughly into smooth thick paste.
Stuff lime sized balls of the cooled potato stuffing into shallow fried bitter gourd cylinders.

Heat oil in a pan on medium heat, add minced garlic, green chiles and onion.
Fry for a minute or two, add ginger garlic paste, tomatoes, red chile powder, cilantro, yogurt and salt.
Let the gravy come to a bubble and then add potato stuffed bitter gourd cylinders.
Cook for 3 – 5 minutes and remove from heat.
Garnish with cilantro and serve potato stuffed bitter gourd with steamed rice.

Notes: Make sure to leave the salted bitter gourd for at least an hour and fry well.