Karele Ki Kalonji

Ingredients 

• 6-8 small bitter gourds
• Salt to taste
• 3 tablespoons oil
• 1/2 tablespoon mustard seeds
• 3-4 garlic cloves 
• 1 teaspoon turmeric powder
• 2 tablespoons coriander seeds
• 1 1/2 tablespoons red chilli powder
• 2 teaspoons fennel seeds (saunf)
• 1 large potato,peeled and grated
• 1/2 cup grated paneer (cottage cheese) 
• 2 teaspoons dried mango powder
• 1/4 cup yogurt
• A pinch of asafoetida

Method

1. Scrape, slit and remove seeds of bitter gourds. Apply salt and keep it aside for half an hour. Squeeze out water and keep them aside. Heat two tablespoons of oil in kadai add mustard seed and let them crackle. Add garlic and sauté till light golden. Reduce heat and add turmeric powder, coriander powder, red chilli powder and fennel powder. Stir well. Add potato, paneer and salt.
2. Stir well, cover and cook for two to three minutes. Remove lid add amchoor powder, yogurt and asafoetida. Stir and remove from heat and keep it aide to cool. Stuff mixture of potato and paneer into the bitter gourds and tie them up with strings.
3. Heat oil in kadai, add stuffed bitter gourds and cook on low heat of ten to fifteen minutes stirring occasionally. Remove from heat and serve hot.

Nutrition Info