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Chana Dal Stuffed Bitter Gourd

6 Aug

Senaga Pappu Kurina Kakarakayalu.

Peanuts are roasted and are coarsely ground with spices and toasted sesame seeds. The freshly prepared spice powder is stuffed inside the bitter gourds and cooked on low heat till soft inside and crisp outside. Serve peanuts stuffed bitter gourd with plain steamed rice.
Makes: 6 Chana Dal Stuffed Bitter Gourds.


Bitter Gourd 6 Small
Chana Dal 1/3 Cup
Fennel Seeds a Pinch
Cumin Seeds a Big Pinch
Whole Red Chiles 2 – 3
Salt to taste
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves few
Turmeric Powder a big Pinch
Red Chili Powder few Pinches
Oil 2 Tbsps

Method of preparation:

Wash and soak chana dal in enough water for around 2 hours.
Soak the whole red chiles in warm water for couple of mintues.

Lightly scrape, wash, remove ends and make a vertical slit in the stomach of bitter gourd keeping its ends intact.
Remove the seeds to hollow the bitter gourds and reserve them.
Wash and tear the curry leaves.

Grind the soaked chana dal, fennel seeds, cumin seeds, red chiles, reserved bitter gourd seeds and salt into coarse mixture with adding just enough water.
Stuff each bitter gourd with few tablespoons of prepared chana dal mixture and keep aside.

Heat a tbsp of oil in a nonstick pan on medium low heat, arrange the stuffed bitter gourds in the pan.
Cook covered on low flame for bitter gourds to soften and starts to turn golden brown (around 8 minutes).
Uncover, make sure to carefully turn the bitter gourd to uncooked side and cook covered for few more minutes.
Uncover and turn the bitter gourds on the uncooked sides and fry till they are completely cooked and starts to turn dark brown.
In the middle of the pan, add few drops of oil, add mustard seeds, cumin seeds and curry leaves.
Fry till mustard seeds start spluttering, add turmeric powder and stir.
Remove from heat, add red chili powder and a pinch or two of salt.
Serve chana dal stuffed bitter gourd with plain steamed rice.
Notes: Choose small thin bitter gourds which aid in proper stuffing and frying.

Suggestions: If bitter gourd is not cooked properly, put them back on heat, sprinkle few drops of water if necessary and cook covered till done. If using large bitter gourds, either deep fry them or increase the cooking time. Add more oil while frying for a crispier version of stuffed bitter gourds
Variations: To reduce the bitterness, apply a tsp of salt all over and inside the bitter gourd. Leave aside for an hour or two and wash under running water before stuffing them with chana dal.
Other Names: Chana Dal Stuffed Bitter Gourds.