Step-by-Step Instructions

1. 1.Prepare the Bitter Gourd

   Take 1/2 kg of bitter gourds. Using a peeler, carefully peel off the outer skin of each bitter gourd. Collect the peeled skin in a separate bowl. Then, make a lengthwise slit in each bitter gourd and carefully scoop out the seeds and inner pulp. Add the scooped-out seeds and pulp to the bowl with the peeled skin.

2. 2.Prepare the Stuffing Paste

   Transfer the collected bitter gourd skin, seeds, and pulp into a mixer grinder. Add 15-20 cloves of garlic, a small piece of ginger (approximately 1 inch), 1 tbsp dry mango powder, 1/2 tbsp Kashmiri red chilli powder, 1/2 tbsp turmeric powder, 1 tbsp coriander powder, 1 chopped tomato, and 1 chopped onion. Blend all ingredients into a smooth paste.

3. 3.Steam the Bitter Gourds

   Pour 2 cups of water into a large pan and place a steaming stand and a perforated plate inside. Bring the water to a boil over medium flame. Carefully arrange the deseeded bitter gourds on the perforated plate. Cover the pan with a lid and steam for 10 minutes until the bitter gourds are tender.

4. 4.Cook the Stuffing

   Heat 2 tbsp of oil in a pan over medium flame. Add 1/2 tbsp mustard seeds and let them splutter. Then, add the prepared spice paste to the pan. Add 1/2 tbsp salt and mix well. Cook the paste for 5 minutes, stirring continuously, until it thickens, dries up, and the oil starts to separate from the sides. Turn off the flame.

5. 5.Stuff the Bitter Gourds

   Once the stuffing has cooled slightly, carefully fill each steamed bitter gourd with a generous amount of the prepared spice mixture. Ensure the stuffing is packed well into the cavity of each gourd.

6. 6.Pan-Fry the Stuffed Bitter Gourds

   Heat another 2 tbsp of oil in a pan over medium flame. Place the stuffed bitter gourds in the hot oil. Cook them, turning occasionally with tongs, until all sides are golden brown and crispy. This usually takes about 10-15 minutes.

7. 7.Serve

   Once the stuffed bitter gourds are golden brown and cooked through, remove them from the pan. Serve hot with rice and dal, or as a side dish with your main meal.