Recipe courtesy chef Sumalya Sarkar, The Gateway Resort Damdama Lake, Gurgaon. In a bowl, finely chop the seeds and cashew nuts.Recipe courtesy chef Rahis Khan, The Meropolitan Hotel & Spa Kaju karelaIngredientsl Scooped karela seeds,2 l Cashew nuts, 20 gml Onion, chopped, 10 gml Ginger, chopped, 5 gml Garlic, chopped, 5 gml Green chillies, chopped, 5 gml Salt to tasteFor gravy:l Onion, chopped, 20 gml Garlic, chopped, 10 gml Tomato, chopped, 15 gml Cashew nut paste, 30 gml Red chilli powder, 2 gml Turmeric powder, 3 gml Cumin seeds, 2 gml Cream, 5 gml Salt to tasteMethodFor stuffing:Peel and scoop two whole bitter gourds. Place in a bowl, rub in salt and let sit for 10 to 15 minutes. Once roasted, serve hot with mint and green chilli chutney.Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & SpaKeema-stuffed bitter gourdIngredientsBitter gourd, 1 pieceChicken keema, 300 gmOnion, chopped, 1 largeSpring onion, chopped, 1Garlic, minced, 1 cloveGinger, grated, 1 tspGarlic oil, 2 tspSalt to tasteFor seasoning:Oyster sauce, 1 tbspSoy sauce, 1/2 tspSugar, 1 tbspPepper, 1/2 tbspSesame oil, 2 tspCorn starch, 1 tbspMethodCut the bitter gourd into thick slices. Bring water in a steamer to a rapid boil over high heat. Stuff into the bitter gourd slices.
Cook for some time and then add the powdered spices. Mix well.Insert skewers into the bitter gourds cook in a tandoor or preheated oven for 8 to 10 minutes. In a bowl, combine the keema, onion, spring onion, garlic, ginger and the seasoning ingredients.The dreaded bitter gourd can have delectable incarnations too. Arrange on a steaming dish. Steam the stuffed bitter gourd for 25 to 30 minutes. Add almonds, khoya, corn and then the roasted gram flour to make the mixture into a dough.Stuff the gourds with this mixture and set aside. Add cream, followed by the stuffed gourds and cook for a few minutes. Cut into medium-sized pieces and blend with honey and lemon juice until smooth.Recipe courtesy chef Gajendra Singh, Unplugged CourtyardTandoori peri-peri bitter gourdIngredientsBitter Gourd, 4 piecesFor the marinade:Hung curdPeri-peri chilli powderGinger and garlic pasteGaram masalaSalt to taste For the stuffing:Almonds, soaked and chopped,Raisins, soaked,Coconut, dessiccatedCoriander, choppedSalt and black pepper to tasteMethodSlit and deseed the bitter gourd, blanch in salted water.Recipe courtesy chef Prem K Pogakula, The ImperialKarela seekh kebabIngredientsBitter gourd, grated, 2 large piecesGhee, 1 tbspCumin seeds, 1 tbspGarlic, chopped, 2 tbspGinger, chopped, 1 tbspBeans, chopped, 100 gmSpinach, chopped, 100 gmPotatoes, grated, 200 gmAlmonds, crushed, 5-6Khoya, 1/2 cupCorn, 50 gmRoasted gram flour, 1/2 cupBlack pepper, 1/2 tspSalt to tasteMethodHeat the ghee in a pan, add cumin seeds, garlic and ginger, and saute till golden brown. Slice and serve hot with lemon wedges.
Keep the seeds aside and blanch the gourds till they are half done, and then deep fry them till fully cooked. Rinse to get rid of the salt. Dig in and let this knobbly green summer vegetable reinvent itself on your palate because it is, indeed, karela time! Caviar and karela shots IngredientsBitter gourd, 3 piecesLemon juice, 2 custom British Plug Insert Manufacturers tspHoney, 1 tspSalt, black salt and black pepper to tasteIce cubes as requiredOrange caviarMethodRemove the bitter gourd’s skin along with the seeds and wash with water. When they begin to crackle, add the garlic and onion. Saute for a while and add the chopped tomatoes and cashew nut paste. Mix the ingredients for the stuffing.For the gravy:Heat oil in a pan and add the cumin seeds. Scrape out the seeds.Heat oil in a pan and saute along with chopped onion, ginger, garlic and green chillies, seasoning to taste. Mix all the ingredients for the marinade in a bowl and make a paste.Add the bitter gourd, beans, potatoes, black pepper and salt. Let it cook for a few minutes. Drizzle over with 2 tsp of garlic oil. Pour into a cocktail glass, top with orange caviar and serve chilled. Serve hot. Add the stuffed bitter gourd and set aside for half an hour. Slit the bitter gourds and fill with the stuffing. Serve immediately. Add black salt, black pepper and ice cubes, and blend again. Settle the dough on a tandoor rod and place in the tandoor
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