Are you a bitter melon hater? Well, maybe its time to re-consider including it in your diet. As more and more research keeps pointing out that 'bitter tasting gourds' does help to keep the blood glucose level low (I mean it will be highly appreciated by type-2 diabetes patients). I would like to share few tips to retain the essential vitamins fresh and at the same time, to put the bitterness at bay. Rinse the vegetable in sour butter milk several times. Include either lemon juice or tamarind while preparing curry out of it. And increase your spices in proportion, which will counter the bitterness' also enhances the flavor...balances the taste. When you scrape away the ridges and remove the seeds for 'Stuffed Karela', please do not discard the scrap. As you might be already aware of the fact that the seeds and peels are loaded with goodness. I make Sambar out of the scrap sometimes or use them to stuff the gourd/parathas. Works well. So here you go
Wheat flour 1 bowl
Cooking soda 1/4 spoon
Warm water 1 cup
In a wide bowl, bring wheat flour. Add salt and soda. Further add warm water and knead this to smooth dough. Add ghee as a finishing touch.
Bitter Gourd (de seed) and grated
Mashed potatoes 1 small cup(for texture)
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.
Heat oil/ghee in a pan and add cumin seeds.
Add green chilies, onions and ginger -garlic paste. Fry till fragrant. Add salt, turmeric, chili, coriander, garam masala and cumin seeds powders.
Now add grated vegetable and mashed potatoes to the above masala, continue cooking...maybe till the vegetable is done.
Divide the dough into equal parts. Roll them into thin flat breads. Place a table spoon of filling, place an other chappathi over it...seal the edges. Repeat the same for the remaining dough.
Now toss them onto heated griddle, smear oil and cook both the sides.
Serve hot with punjabi gravy.