Spicy aromatic nutritious stuffed bitter gourd in tomato sauce

Ingredients

• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1/2 tsp fenugreek seeds
• Pinch asafetida
• 1/4 cup curry leaves
• 1 tablespoon urad
• 1 tablespoon Bengal gram dal
• 1 tablespoon coriander seeds
• 1 inch Ginger. Peeled and crushed
• 2 Chopped green chilies
• 4 cloves garlic, crushed
• 1 cup ncoconut, grated
• 1/2 tsp turmeric powder
• 1 cupOnion, chopped
• 1/2 cup Tomato slices
• 4 seeds are from the inside of the gourd
• 1/2 cup besan
• 1/2 tablespoonTamarind paste
• Required Salt
• Required sesame seed oil
• Tomato sauce (optional):
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• Pinch asafetida
• 1/2 tsp turmeric powder
• 1/4 cup curry leaves
• 1 inchGinger. Peeled and crushed
• 2 Chopped green chilies
• 4 cloves garlic, crushed
• 1 cup Onion, chopped
• 3 cupsTomato slices
• 1 tablespoon masala powder
• required Salt
• required sesame seed oil
• side dish

Steps

1. Make a checkilst; keep all ingredients within reach
2. Blanch the gourd by immersing it in boiling water for a few minutes. Remove, drain the liquid and place them in ice water. Strain and keep aside. Make a slit on the top with a knife, remove the contents and separate the seeds and use them for making filling
3. Heat ¼ cup oil in a pan over medium heat and saute mustard seeds, cumin seeds, and fenugreek seeds. Sir in asafetida, Add ginger, garlic, green chillies. Add urad, chana; fry the dals until golden brown. Add onion and fry for 4-5 minutes Add grated coconut and fry for 2 minutes Add tomato slices and fry for 4-5 minutes. Put the seeds from the gourds in a blender and add it to the pan. Simmer the heat;. Let it become as thick. Turn off the stove
4. Take out the filling, transfer to a bowl and let it cool. Put 3 Tablespoons filling inside the gourd and close it using a string to keep the stuffing intact. I don't deep frying. So I made a stir fry. Grease a heavy-bottomed skillet over medium heat and place the stuffed gourds in a single layer on the skillet. Cover and reduce heat to brown both sides. Do not let it burn. Sprinkle masala powder on top and switch off the oven.
5. Transfer the stuffed gours to a serving plate. Let them cool to room temperature. Enjoy the spicy aromatic stuffed bitter gourd.on a rainy day or any other day
6. Tomato Sauce Heat ¼ cup of oil in a pan over medium heat and season with mustard, cumin, and fenugreek seeds. Add turmeric powder, ginger, garlic, green chillies and curry leaves. Add onion and saute—let it brown for 4-5 minutes. Add tomato slices and saute for 4-5 minutes. Add masala powder, 2 cups of water and bring to a boil. Add salt. Lower the fire. Once it thickens a little turn off the stove the sauce is ready.
7. If the sauce is too thick you may dilute it. Pour 2 cups of the sauce in a bowl and place the stuffed gourds in the sauce. It tastes simply divine.