Spring onion bulbs, cut
into thin strips for garnish
Lemon juice ½ tsp
Wash the bitter gourds
thoroughly and scrape the skin with a peeler and reserve the scrapings. Make a lengthwise slit in the gourds and remove the seeds.
Put gourds in a bowl,
sprinkle salt and mix well. Set aside to marinate for at least 1 hour. Take the scrapings in another bowl, sprinkle salt over them and set aside for 1 hour.
Squeeze the gourds to
remove excess moisture and wash them twice with hot water and then squeeze out all the water. Squeeze the scrapings and set them aside in another bowl.
To make the filling, slice
the spring onions with the greens.
Heat 1 tbsp oil in a
non-stick pan, add asafoetida and cumin seeds and let them change colour.
Add spring onions and
gourd scrapings and saute for about 2 minutes. Add salt, green cardamom powder, red chilli powder, turmeric powder and gram flour and saute for 2 minutes. Sprinkle a little water and mix well. Cook for 2-3 minutes.
Stuff the gourds with this
Heat 1 tbsp oil in another
non-stick pan, place the stuffed gourds in it and add a little water. Cover and cook till the gourds are cooked and turn a golden brown.
Sprinkle dried mango
powder over the gourds.
Arrange the gourds
on a serving platter, garnish with spring onion strips and drizzle lemon juice over them. Serve hot.
To make chilli oil
sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
Take ginger, red
chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
Pass it through a
strainer before serving if you do not want ginger and garlic pieces or serve it as it is.
To make sweet sour
dipping sauce, heat oil in another non-stick pan, add garlic and ginger, mix and saute on high heat. Reduce heat, add tomato ketchup, sugar, vinegar, soy sauce and salt, mix and boil for 2-3 minutes.
Mix cornflour with 2
tbsps water in a small bowl and add to the pan, mix and cook on low heat for 1 minute or till the sauce thickens.
Strain before serving
if you do not want garlic and ginger pieces or serve as it is.