 2-Onion chopped 8-Garlic cloves chopped 1/2 tsp-Turmeric pd. 1 tsp - garam masala pd. 1 tsp chilly pdr 1 tsp-Fennel Seeds fried and roughly ground 1 tbsp - Aamchoor 1-boiled and mashed plantain 1 pinch hing Salt to taste Oil for frying Preparations: Wash and dry the Bitter gourds. Cut the edges off from both the sides. Make a slit and scoop out the seed portion. In a pan heat water add bitter gourd slits with 1 teaspoon salt. cook for 5 mins on high flame and cook till the bitter gourd skin becomes soft. Remove the bitter gourd drain and set aside. Take out the excess water using kitchen towel. Apply salt on inside and outside of the Bitter Gourd don't use too much salt.   Now take a pan add 1 tbsp of oil heat and then add hing , chopped onion,chopped garlic fry it for some time. Add plantain fry 2 mins and then add masala,turmeric, chilly pd.,salt and aamchoor pd mix nicely and fry for 2 to 3 mins. Remove from flame add fried and roughly ground Fennel Seeds mix it. stuffing is ready. Now stuff the fried masalas into the center of bitter gourd Heat oil in a pan .Place the bitter gourd carefully into the pan. Cover with a lid and fry both sides on low flame. Remove the lid and again fry for sometime It will be done once the skin is crispy. Serve hot with rice.  |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh