Fresh Bittergourd - 3 (medium size)
Potatoes - 2 (medium size)
Onion - 1 (optional )
Red chilli powder - 2 tsp
Hing powder - 1 tsp
Salt, haldi
Chopped coriander leaves - 1 tbsp
Oil - 2-3 tbsp.
To temper:
Mustard seeds - 1tsp
Udad dhal - 1 tsp
Boil, peel & crumble potatoes.
Apply salt all over the gourd, rest for 15 mts & wash well to remove excess bitterness.
Steam bitter gourd whole, lightly.
Heat 1 tsp oil, temper , add onions, lightly fry , add potatoes, salt, red chilli powder , haldi & hing powder.
Add coriander leaves.
Make a verical cut all along the gourd, on one side.
Stuff the filling inside, as much as it will hold – not more, since it will come out when roasting.
To keep intact, tie with thread in 3,4 places.
In a shallow saucepan, heat oil, add the stuffed whole gourd, turning over repeatedly, so that all sides get uniformly browned.
Lightly sprinkle little salt all over so that the gourd gets its share, as well!
Cut, just before serving & remember to remove the thread.
Other suggested Fillings:
Boiled & mashed banana instead of potatoes
Fried gram flour (pottu kadalai mavu ) mixed with masalas of your choice & 2 tsp oil for binding.