Masaledar Karele by Sanjeev Kapoor

Bittergourds stuffed with fragrant spice powders and cooked

Ingredients
•Bitter gourd (karela) 12 medium
•Salt to taste
•Coriander powder 2 teaspoons
•Cumin powder 2 teaspoons
•Turmeric powder 3/4 teaspoon
•Dry mango powder (amchur) 1 1/2 tablespoons
•Red chilli powder 3/4 tablespoon
•Garam masala powder 1/2 tablespoon
•Fennel seeds (saunf) 3 1/2 tablespoons
•Oil 5 tablespoons
•Onions,finely chopped 2 large
•Sugar 1 tablespoon
Method
Scrape the bitter gourds. Slit and remove seeds. Apply salt and keep aside for half an hour. Squeeze lightly and wash them under running water. Wipe dry. Dry roast all the masala powders one by one on low heat till fragrant. Dry roast the fennel seeds and grind coarsely. Mix all the powders together. Heat one and a half tablespoons of oil in a pan and sauté the onions till golden. Take it off the heat and add the masala powders, salt and sugar. Fill the masala mixture into the slits of the bitter gourds. Heat the remaining oil in a wide pan. Neatly arrange the bitter gourds on the pan. Cover with a tight lid and cook over low heat till done. Uncover and sauté the vegetables till lightly browned. Serve hot.