Name: Karela Mussallam recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 4 bitter gourd; 1/2 tsp Salt; 1/2 tsp mango powder; For Filling:; 1 tbsp ghee; 1 tsp ginger-garlic; 1 tbsp onion paste; 2 tbsp khoya; 1/4 cup soyabean; 1/4 cup moong sabut daal; Salt to taste; 1/2 tsp red chilly powder; 1/2 tsp coriander powder; For marination:; 1/4 cup hung curd; 2 TBSP ROASTED GRAM FLOUR; FOR GRAVY:; 1 Tbsp clarified butter; 2 tbsp brown onion paste; 1/2 tsp Turmeric; 1/2 tsp red chilly powder; 1 tsp Coriander powder; Salt to taste; 1 tbsp cashew paste; 2 tbsp curd; Few mint leaves; Water as required; FOR GARNISH:; Bitter gourd chips

Ingredients Serving: 2

4 bitter gourd
1/2 tsp Salt
1/2 tsp mango powder
For Filling:
1 tbsp ghee
1 tsp ginger-garlic
1 tbsp onion paste
2 tbsp khoya
1/4 cup soyabean
1/4 cup moong sabut daal
Salt to taste
1/2 tsp red chilly powder
1/2 tsp coriander powder
For marination:
1/4 cup hung curd
2 TBSP ROASTED GRAM FLOUR
FOR GRAVY:
1 Tbsp clarified butter
2 tbsp brown onion paste
1/2 tsp Turmeric
1/2 tsp red chilly powder
1 tsp Coriander powder
Salt to taste
1 tbsp cashew paste
2 tbsp curd
Few mint leaves
Water as required
FOR GARNISH:
Bitter gourd chips

Instructions

Preparations: 1- Boil the moong sabut daal and soyabean and grind into a smooth paste.
2- In a small bowl add hung curd and roasted gram flour, mix well and keep aside.
1st marination: Peel and deseed the bitter gourd, rub salt and mango powder. Keep aside for 30 minutes.
For filling: Heat ghee in a pan, add ginger, garlic, onion and khoya and cook till brown in colour.
Add soyabean and green moong daal paste, add salt and spices.
Cook till it comes together or leave the sides.
Wash the bitter gourd and apply the 2nd marination of hung curd and roasted gram flour.
In bitter gourd add the filling and fold it.
Cook in a pan with ghee for 5-7 minutes or till light brown.
Transfer the bitter gourd on baking tray, apply some hung curd mixture over it
and bake for 12-15 minutes at 160-170℃.
Heat ghee in a pan, add ginger, garlic, onion, spices and roasted it well.
Add cashew paste, curd, brown onion paste and mint leaves.
Add water to make thick gravy, let it boil for 2 minutes. Add 1 tbsp cream and after 2 minutes off the flame.
Serve the hot karela Mussallam with chapati or naan, garnish with bitter gourd chips.

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