To balance the bitterness of Bitter gourd I mixed raw mango with raisins in the stuffing and its turn out very tasty.


4 Bitter gourds, Medium size, Scraped

1/2Cup Grated raw mango

3tbsp.fennel seed powder, coarsely grounded

2tbsp.Coriander powder

1tbsp.Red chili powder

1tbsp.Turmeric powder

Salt to taste

2tbsp. raisins, mashed

3tbsp. Oil

4cups hot water, salted

1/2tsp. Roasted Sesame seeds for garnish

1tsp.Mango pickle, optional


Apply salt inside and outside of bitter gourds. And keep aside for 25minutes. Wash well 2, 3 times with enough water and squeeze properly.

Dip in to salted hot water. Drain & squeeze well.

For stuffing, heat one tsp. oil and slightly roast all the spice with grated mango pulp and raisins. Cool.

Slit the bitter gourd lengthwise and stuff the masala, with your thumb or spoon, lightly. You can add 1tsp. Mango Pickle in this masala, if you want.

Heat 2 tbsp. oil in a heavy bottom shallow pan, add stuffed bitter gourds and cover it with lid. Cook it on slow flame. Check and change the sides, Keep turning the sides, so it can cook from all the sides. It takes 7-8 minute to cook properly from all sides. Otherwise you can rub the oil on each Bitter gourd and grill in the oven for 10 minutes. Garnish with sesame seeds or fresh coriander leaves.

Serve with Bread or Poori, (Indian deep fried puff bread) you can keep it for 4-5 days in the fridge.



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