Recipe Name: Stuffed Bitter Gourd Simmered in Yogurt Gravy (Awadhi Style)
Cuisine: Awadhi
Course: Side Dish
Diet: Diabetic-Friendly
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter Gourd (Karela) | 2 (cut from both ends and seeds removed) |
| Yogurt (Dahi) | 3 tbsp |
| Onion (Pyaaz) | 3, finely chopped |
| Garlic (Lehsun) | 6 cloves, chopped |
| Ground Coriander (Dhaniya Powder) | 1 tsp |
| Turmeric Powder (Haldi) | 1 tsp |
| Dry Mango Powder (Amchur) | 1 tsp |
| Kalonji (Nigella Seeds) | 2 tsp |
| Shahi Jeera (Caraway Seeds) | 2 tsp |
| Almonds (Badam) | 5, soaked overnight and peeled |
| Salt | To taste |
| Oil | As needed |
Instructions
Step 1: Preparing the Bitter Gourd
To begin, thoroughly wash and scrub the bitter gourds. Cut both ends of each bitter gourd, then slice them lengthwise to remove all seeds. Once cleaned, mix a small amount of salt in water and soak the bitter gourd pieces for about 2 hours. This step helps reduce their natural bitterness.
Step 2: Preparing the Stuffing
While the bitter gourd is soaking, heat a small pan on medium heat. Add kalonji (nigella seeds), fenugreek seeds (methi), cashews, and almonds to the pan and roast them for 2 minutes, stirring occasionally. Once lightly toasted, remove from heat and allow them to cool. Once cooled, transfer the mixture to a grinder and grind it into a fine powder.
Step 3: Cooking the Masala (Spice Mixture)
In a separate pan, heat some oil. Add finely chopped garlic, onions, and green chilies (if using). Sauté the mixture until the onions turn soft and golden brown. Then, add the ground spice mixture into the pan and cook for an additional 30 seconds to allow the flavors to blend.
Step 4: Stuffing the Bitter Gourds
Once the onion and spice mixture is ready, stuff it into the prepared bitter gourds. Be generous with the filling but ensure it stays inside the gourd.
Step 5: Cooking the Stuffed Bitter Gourds
In the same pan, heat a little more oil. Add the stuffed bitter gourds and carefully stir them, ensuring they are evenly coated with the masala. Cook for a few minutes before adding 3 tablespoons of yogurt. Stir to combine the yogurt with the spices, making a creamy gravy. Cover the pan and let it simmer for about 2 minutes, allowing the bitter gourds to soften and absorb the flavors.
Step 6: Serving
Once the stuffed bitter gourds are cooked, remove from heat. Serve them hot, paired with Lachha Paratha and a refreshing Bundi Raita. The yogurt gravy adds a subtle creaminess that complements the slight bitterness of the gourd, creating a delightful contrast of flavors.
Tips for a Perfect Dish
- Soaking the bitter gourds in salty water before cooking is crucial for reducing their bitterness.
- The yogurt should be added gradually to ensure the gravy doesn’t curdle and stays creamy.
- The stuffing mixture can be adjusted to suit your taste—feel free to add more spices or nuts for a richer flavor.
- Pair the stuffed bitter gourds with a crispy paratha or steamed rice for a complete meal.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4g |
| Carbohydrates | 18g |
| Fat | 8g |
| Fiber | 5g |
| Sodium | 250 mg |
This Awadhi-style stuffed bitter gourd dish, simmered in a creamy yogurt gravy, offers a perfect balance of rich spices, subtle bitterness, and a smooth texture. It’s a must-try for those looking for unique flavors and a diabetic-friendly side dish. Enjoy this classic delicacy from the Awadhi cuisine with a side of Lachha Paratha and Bundi Raita to elevate the experience!
