Ingredients:

• 3 medium bitter gourds, cleaned, debittered and seeds removed
• 2 Tomatoes ripe, grated coarsely
• 1 potato, boiled, peeled mashed
• 1 onion, finely chopped
• 1 tsp – ginger, grated
• 1 tsp – garlic, grated
• 1 tbsp – coriander, finely chopped
• 1 tbsp – coconut, scraped finely
• 1/2 cup Paneer
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Amchoor (dried mango) powder
• 1 tsp – Dhania (coriander seed) powder
• 1/2 tsp – Garam Masala powder
• salt to taste
• 1 tsp – sugar, powdered
• 1 tbsp – oil

Method:

1. Make a slit lengthwise in each bitter gourd.
2. Boil bitter gourds in water till tender but not mushy.
3. Remove, drain and press out all water carefully.
4. Wash in cold water and press out water again.
5. Wipe by patting dry if required. Keep aside.
6. Mix all ingredients except coriander, oil, onion and tomato.
7. Keep aside half this mixture, stuff gourds with remaining half.
8. Tie securely with string so as slit does not open.
9. Now heat oil in a shallow frying pan.
10. Place stuffed gourds in it, and saute on all sides, for 2 minutes.
11. Cool a little and untie string. Carefully place in a shallow dish side by side.
12. Sprinkle chopped onion and tomato all over gourds.
13. Cover on top with remaining paneer mixture.
14. Bake in hot oven at 250C for 8-10 minutes, or till tomatoes and onions are soft.
15. Serve hot with khakras, puris, etc.

Recipe courtesy of Sify Bawarchi