Stuffed Roasted Bitter Gourd | Bharwan Karela
- 1 kilogram of raw mango
- 1 kilogram of bitter gourd (karela)
- 4 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of chilli powder
- 21/2 teaspoon of fennel seeds (saunf)
- salt to taste and some extra for rubbing in the gourd
- 2 tablespoons of mustard oil for roasting
- Wash the bitter gourd thoroughly. Using a serrated knife scrape off the ridges of the bitter gourd and collect them in a bowl. Do not throw away the scraping.
- Cut the bitter gourd lengthwise on one side leaving the ends intact for easy opening to fill them. Liberally rub the bitter gourd inside and outside with salt and set out in sun for couple of hours.
- In the meanwhile, peel and grate the raw mango. Wash the salted bitter gourd thoroughly and then squeeze it to remove excess water. Also squeeze the bitter gourd scraping to remove the bitter juices. You may collect the bitter juice.
- Now mix the scraping, spices and raw mango together in a large bowl. Using your thumb and forefinger, open the split bitter gourd and generously fill it with the prepared filling.
- Heat a flat bottom wide skillet. Add mustard oil. Now gently place prepared bitter gourds side by side, leaving enough space to turn them around.
- Roast on slow flame till done. You can cover the lid for few minutes for faster cooking. Serve as a side dish or pickle as per your preference.
My Tip: You can skip tying the thread if you are comfortable turning it around. If you do not like it burnt, you can cook completely covered and remove from flame when it is tender. If you salt and wash them as detailed above, the bitterness is almost nil. At my place it is described as both a pickle (when eaten for adding extra taste to a meal) or a side dish (when eaten like a dish). So eat as you like and enjoy.