GOURD & PUMPKIN
Punjabi Masalewale Karele
10 medium Bittergourd, peeled and dried)
Ghee for frying
1 Tsp Salt
1 Tsp Cumin Powder
1 Tsp Coriander powder
½ Tsp Aniseed
1 Tsp Mango Powder
½ Tsp Turmeric Powder
½ Tsp Red Chilli Powder
1 Tsp Asofoetida
Salt for rubbing
Make a slit in all the Karelas and open from one side only. Remove large seeds and rub salt inside and leave for 30 minutes. Wash the Karelas to remove the bitter juice from it. Fry the spices in a little hot ghee. Cool the spice mixture and then stuff it into the Karelas. Tie Karelas with thread and then shallow fry in ghee, turning gently until all sides are done well. In the same oil fry the left over filling and gently add the Stuffed Karelas to it and mix well. Cover and cook until the Karelas are done. Serve hot.
Rajasthani Bharma Lauki (Stuffed White Gourd in Tomato Gravy)
1 medium Size Bottlegourd
For Stuffing:
1-1/2 cups Grated Paneer
20 Broken Cashewnuts
15 Raisins
4 Tbsp Chopped Coriander Leaves
1 Tbsp Chopped Ginger
1 Tsp Finely chopped Green Chillies
1 Tsp Salt
½ Tsp Black Pepper
For Gravy:
3 Tbsp Ghee
2 Cloves
2 Cardamom
1 Tsp Cumin Seeds
2 Bay Leaf
For Masala Paste:
4 Tomatoes
1 Tsp Salt
1 Green Chilli
1/4 Inch Ginger
1sp Red Chilli Powder
Other Ingredients:
1 Tsp Coriander Powder
1 Tsp Mango Powder
6 Tbsp chopped Coriander Leaves
Peel the gourd and cut into two pieces lengthwise. Add a pinch of salt to a little water and pressure cook it for 1 whistle. Remove the seeds and make a hollow in both the pieces. Mix all the ingredients of the stuffing together and then fill it in the gourd. Cook in water till it turns soft. Set aside. Heat and fry the cloves, cardamom, bay leaf and cumin seeds to it. Add tomato puree to it and cook well. Add the spices to it and mix well. Add water as needed, and coriander leaves. When done, cut the cooked gourd into round pieces, pour hot gravy over them and garnish with chopped coriander leaves.
