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12 December 2012,00:21 by
Ponmathi Srilekha.S

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PYAAZ BHARAY KARELAY

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the bitter gourds and cut in half lengthwise, discard the seeds.
  • Place the gourds on a plate, flesh side up and sprinkle with the salt. Set aside.
  • Boil the chana dhaal in 500ml water for about 20 minutes until soft but not mushy. Drain and set aside.
  • Heat the oil in a saucepan and fry the onions until golden brown.
  • Lower the heat and add the fenugreek seeds, garlic, chilli powder, ground coriander salt, lemon juice and fresh coriander, Stir-fry together for 2 minutes.
  • Stir in the chana dhaal and set this mixture aside. Rinse the bitter gourds thoroughly to get rid of the salt, pat dry and stuff each one with the onion mixture.
  • To make the baghaar, heat the oil in a frying pan and fry the curry leaves and onion seeds.
  • Fry the bitter gourds gently on all sides in the baghaar for atleast 2 minutes or until they turn a shade darker.
  • Remove carefully from the pan and place on an oval serving dish. Garnish with fresh whole green chillies and coriander.

INGREDIENTS

  • 1 kg bitter gourds 
  • Salt to taste
  • 70 grams chana dhaal (yellow coriander split peas)
  • 50 ml peanut oil
  • 2 medium onions, peeled and chopped
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed garlic
  • 1 teaspoon chilli powder 
  • 1 tablespoon lemon juice 
  • 2 tablespoons chopped fresh coriander

Baghaar Seasoned Oil

  • 4 tablespoons Cooking oil
  • 3 curry leaves
  • ½ teaspoon onion seeds
  • 3 green chillies to garnish

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