Bitter gourd 6
For filling: Ist
Cobra chutney(dry):
Dry coconut 1 whole
Red whole chili 4
Garlic pods 6
Mint leaves 6-8
Tamarind 1 lemon size ball
Salt 2 tsp or as per taste
Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water. Remove the paste in a bowl and keep aside.
Filling: IInd
Minced meat 200 gms
Onion 1
Red chillie powder 2 tsp
Ginger garlic paste 2 tsp
Saffron ½ tsp
Kasuri methi 1 table spoon (optional)
Oil 1 table spoon
Wash the minced meat and keep aside. Take a dish, heat the oil (one table spoon), add the finely chopped onion, saffron, chili powder, ginger garlic paste and fry it well till the onion is brown add the minced meat, salt and kasuri methi or 1 tsp of garam masala and fry it well. Add 2 cups of water and allow the mince to cook. When the mince is cooked dry it completely.
Filling : IIIrd
Potatoes 2
Chili powder 1 tsp
Saffron ¼ tsp
Boil and mash the potato. Heat 2 tsp oil in a pan and fry the potato, chili & saffron with a tsp of salt. Fry it well and remove from the stove.
Method:
Take the bitter gourd and slit it in the middle (length wise), remove the seeds, scrape it slightly on the outer side. Wash it fill in the coconut paste or mince fry or potato mash, according to your choice. Close it and tie it with a thread. Do the same with all the bitter gourd. Take a pan and heat 4-5 table spoons of oil and shallow fry all the pieces one or two at a time, on slow fire till it is nice and golden brown.
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