Stuffed karela

If you haven't eaten bitter gourd (karela) before, be warned - you may not like it at first bite. As the name suggests, it is a very bitter vegetable. But once you've acquired a taste for it, it's not so bad. You may want to salt the bitter gourd first to remove some of the bitterness, but I don't mind the bitterness.This recipe requires a little more effort than my slowed fried karela, but it's nice for a change, especially if you are able to get small ones. My mother used to make this when we were little. but when I recently asked hr for the recipe, she couldn't remember exactly what spices she put in, so this is my version. You may want to season the gram flour with your own choice of spices.Serve as an accompaniment to rice and dhal.

Ingredients

• • 1 large, 2 smallish or 4 very small bitter gourds

  • 1 generous tsp ghee

  • 1/2 small onion, finely chopped

  • 1 plump clove of garlic

  • a piece ginger, about the same size as the garlic clove

  • 1/4 tsp turmeric

  • 1/2 tsp coriander powder

  • 1/4 tsp cumin powder

  • 1/4 cup gram flour (besan)

  • a pinch of asafoetida

  • 1/2 tsp sugar

  • Salt to taste

  • 1/4 tsp chilli powder, or to taste

  • Lemon or lime juice to taste

  • 2-3 tbsp oil

Method

• 1. Grind the ginger and garlic to a paste.

  2. Heat the ghee in a small pan, add the chopped onion, ginger-garlic paste, salt and the spices and fry gently for a few minutes. Add the gram flour and continue to fry for a few more minutes.

  3. Gradually stir in half a cup of water, making sure there are no lumps. Cook, stirring continuously on moderately high heat until the water evaporates and the mixture comes together into a soft ball. This only takes a few minutes.

  4. Remove from heat and add the sugar and a squeeze of lime or lemon juice. Stir to combine, taste and adjust seasoning. Set aside.

  5. Lightly peel the bitter gourd and make a vertical slit along one side. Remove the seeds. Rinse and dry the bitter gourd.

  6. Stuff the gourd with the gram flour mixture and tie with some cooking string or secure with skewers to hold the stuffing in.

  7. Heat the oil, turn the heat to low and fry the bitter gourd until a deep golden browned - I like it slightly charred. Keep turning the bitter gourd while it's frying to ensure it browns evenly.

  8. If the bitter gourds are small, you can leave them whole, otherwise, slice thickly.