Kalonji or Stuffed Bittergourd

What a weekend, I'm so tired now! Shopping with my friends for 3days..and Kishore has tempted me so much with all the diamonds purchasing !! I really liked the Lee Hwa Jeweler’s diamond stud the most! Inbtw so much of shopping I have found time to make this lovely dish call Kalonji or stuffed Bitter gourd.
Lot of people makes stuffed Bitter gourd in different style, and I have made it with my mom's recipe (true UP Style). It's a long process but worth the effect.

Here goes the recipe:

Ingredients:
Bitter gourd/Karela - 1/2 kg
Potato - 1 large (optional)
Thread - To Tie
Oil - 5 tbsp

For Stuffing:
Bitter gourd seeds - 1/2 cup or can be reduced the quantity, add onion more in this case
Onion - 2 large
Green chilies - 6-7
Cumin seeds/Jeera - 1 tsp
Fenugreek //Methi seeds - 1/4 tsp
Onion seeds/Kalonji - 1 tsp
Fennel Seeds/Suanf - 1 tsp
Green Cardamom - 2
Black Cardamom - 1
Coriander seeds - 1 tsp
Amchur Powder 1 1/2 tsp or use raw mango - 2-3big slices
Ginger-garlic paste - 2 tsp
Coriander leaves chopped - 1/2 cup
Salt to taste
Turmeric powder - 2 tsp
Redchilli powder - 2 tsp
Water - 2 tsp (if required)


Method:
1. Wash & peel the Bitter gourd lightly, just to remove the rough skin.

2. Cut the bitter gourd from middle and remove the seeds/inner filling (try not to cut the edges)

3. Sprinkle salt and 1 tsp turmeric powder over the bitter gourd and marinate for 30 mins

4. After 30 mins squeeze the excess water from the bitter gourd and keep it aside.

5. Dry roast cumin, suanf, methi seeds, onion seeds, coriander seeds

6. Roast chopped onion in 1 tsp oil until golden brown.

7. Grind all the ingredients listed under 'For Stuffing' with bitter gourd seeds into a fine paste, add little water only if required.

8. Stuff the paste in bitter gourd, use thread to tie it around the bitter gourd. (This is to make sure the filling does not come out)

9. In a pan heat oil & place stuffed bitter gourd one by one, cover the pan with lid and let it cook in slow flame.

10. Keep turning the Bitter gourd every 3-4 mins for all sides to cook properly.

11. Peel potato and scoop it to fill the stuffing or just cut potato in large cubes, toss with the stuffing to marinate for 10-15 mins.

12. When the Bitter gourd is half cooked add the potato in the same pan and let it cook with bitter gourd.

13. Keep tossing the pan.

14. Cook until Bittergourd & potatoes skin turns black along with the stuffing.

15. Cook in slow flame and it will take 45 mins - 1hr+ to cook the dish.

16. Kalonji is ready to serve and it can be preserve for 2-3 days.

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