1. Slit the bittergourds after you de-seed them. Transfer to a bowl with 2 tsps of salt and 2 tsps of turmeric powder. Apply this on the bittergourds and keep aside for 1 hour. This will take away the bitterness of the bittergourds. Wash thoroughly before using them in the recipe as follows. 2. Shallow fry the bittergourds in oil until lightly browned. Remove from heat and keep aside. 3. In another pot, heat oil and add cumin seeds once the oil is hot. 4. Allow to crackle. Once that stops, fold in the onions. Saute until browned. 5. Fold in all the spices and fennel seeds followed by the chopped tomatoes.Mix well. Cook until softened. 6. Add salt to taste and mix well. 7. Fill this stuffing in the slit bittergourds after the stuffing has cooled down. 8. Tie each of the bittergourds with a thread so that the masala stuffed inside them will not fall out. 9. Heat 2 tbsps. of Extra virgin olive oil in a wok. 10. Transfer the bittergourds to this wok. 11. Cover and cook on low heat for 10 minutes. 12. Serve hot with Indian flatbreads (rotis). ---------------------------------------------------------------------------
Nutrition
Ingredients
