Jhinga Karela

Prawn stuffed bitter gourd. Unlike the Kerala preparations with bitter gourd, up North, it is generally stuffed with some masala, spicy/tangy & shallow fried. I have done this with a spicy & sour prawns filling.

INGREDIENTS:

Bitter gourd: 250 g

Prawns: 100 g small ones or minced

Onion: 1 chopped fine

Green chilli: 1 chopped fine

Garlic: 1 tsp

Coriander seeds: 1 tbsp

Fennel/aniseed: 1 tsp

Fenugreek: 1/4tsp

Pepper corns: 1 tsp

Amchur/dry mango powder: 2 tsps or lemon juice: 1 tbsp

Besan/pea flour: 2 tbsps

Oil: 2 tbsps

Salt to taste

METHOD:

Scrape the bitter gourd to smoothen the outside (keep it for preparing the stuffing) & slit it lengthwise carefully & remove the inner pith & seeds.

Rub a little salt all over & inside. Set aside for 10 minutes.

Dry roast coriander with fennel, fenugreek & pepper corns. Crush coarsely.

Heat 2 tsps oil in a kadai, add chopped onions, green chilli & garlic. Fry well.

Add prawns, the bitter gourd scrapings & salt. Sprinkle masala & amchur powder.

Cook till dry.

Stuff the bitter gourd with this. 

Coat with dry besan & shallow fry in remaining oil, on low flame till brown & cooked.

 Good with rice & dhal.