Dum Ke Karele

Ingredients
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4 medium bittergourds
1/4 spoon red chilli powder
1/4 spoon turmeric powder
50 ml oil for frying
Salt to taste

For Stuffing
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150 gms paneer, graged
50 gms copra, grated
5 gms black pepper, crushed
5 gms coriander powder
5 gms cumin powder
5 gms red chilli powder
Salt to taste

For gravy
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100 gms brown onion paste
50 gms cashewnut paste
100 gms curd, churned
100 ml oil
20 gms ginger garlic paste
10 gms red chilli powder
5 gms coriander powder
5 gms cumin powder
5 gms cardamom powder
5 gms mace powder
5 gms fried onion
Salt to taste
A sprig of mint

Method:
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For stuffing, peel the bittergourds, make a lengthwise slit in the centre and scoop out the seeds and pulp. Soak the gourd shells in salt water for two-three hours to get rid of the bitterness. Pat dry the bittergourd shells and marinate with salt, red chilli powder and turmeric powder. Fry them over moderate heat till they are cooked. Make the stuffing by mixing all the ingredients. Stuff the fried gourd shells with the filling and keep aside.

For the gravy, mix brown onion paste, cashewnut paste and churned curd. Heat oil in a pan, add ginger garlic paste. Saute till it leaves the raw smell. Add all the masala powder and cook for a minute. Add brown onion and curd mixture. Cook over medium flame, while constantly stirring to avoid curdling. Cook till the gravy starts leaving oil. Add the stuffed bittergourds to the gravy Check seasoning, cover the pan with a lid and seal the same (like biryani). Place on a slow fire for around eight minutes. Garnish with fried onion and mint sprigs. Serve with steamed rice or pulao.