This is what we had for supper on Thursday.
6 -8 bitter gourds
1 cup gram (chickpea) flour
1 small onion; choped fine
1 large tomato; blanched, peeled and mashed
2 cloves garlic; minced
1/2 tspn salt
1/2 tspn tumeric powder
2 teaspn cumin/coriander powder
1 tspn mustard seeds
1/2 tspn cumin seeds
1. Add onions, garlic, tumeric and cumin/coriander powders to the gram flour, mix and then add enough water to make a fairly thick batter.
2. Make a slit in each kerala / bitter gourd without spliting into two, scoop all the seed out with a teaspoon. Stuff the space with batter.
3. Heat some oil in a large frying pan, add the mustard and cumin seeds, after they have popped, add the tomatoes, stir and cook for a few minutes, gently place all the stuffed kerala in the pan and cover. (reduce the heat)
4. After about 10 minutes, turn them over, and cover the pan again. Cook for about 25 minutes altogether. We had it with kadhi, kitchri and chapatis