Stuffed Masala Karela

Cooking time : 30 minutes

Serves 3

Ingredients:

4 healthy firm bitter-gourds
1 ping-pong sized ball tamarind
1 ping-pong sized ball jaggery
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. ginger grated
1/2 tsp. ginger crushed
1 stalk curry leaves
1 tsp. red chilli powder
1 tsp. dania powder
1/4 tsp. tumeric powder
1 tbsp. peanuts crushed
1 tsp. black masala powder
salt to taste
1/2 tsp. each mustard and cumin seeds
2 tbsp oil
1 tsp. coriander leaves to garnish
salt for rubbing gourds

Method:

Scrap bitter-gourds lightly. Make vertical slits along each gourd. Remove any ripe seeds. Run salt all over gourds. Keep aside for 1 hour. Mash to pulp, remove and piths and seeds. Keep aside. Wash well in running water. Boil plenty of water, drop in washed gourds. Boil uncovered till gourds are soft but not mushy. Drain and wash well again. Pat dry on kitchen towel.
Mix all dry masalas and salt. Add peanuts, ginger, garlic and mix well. Stuff each gourd with mixture. Cut into 1 inch thick slices.
Heat oil, add curry leaves, seeds and allow to splutter.
Add asafoetida, stir , add onions and stir till transparent.
Soak tamarind and jaggary in 1/2 cup water till soft.
Add tomatoes, stir and add jaggary pulp.
Add gourd slices and a cup water.
Cover and cook till gravy gets thick and oil starts to coze.
Garnish with chopped coriander, serve hot with chappattis. 

Sweet and sour Tarmarind Sauce

Cooking time: 25-30 minutes

Serves: 4

Ingredients:

 6 tablespoon tamarind extract
1/2 teaspoon salt
2 tablespoon sugar
2 tablespoon chilli powder
1/2 teaspoon garam masala powder
1/2 teaspoon coriander powder
1/2 cup plain water
5 cleaned and finely chopped mint leaves

Method :

1. Keep a small frying pan on medium heat.
2. Add water and tamarind extract and boil until the raw smell is gone.
3. Add all other ingredients and slowly cook the mixture on low heat until it is thick.
4. Keep stirring during this process.
5. Remove from heat, let cool and garnish with finely mint leaves.