Stuffed Karela Curry

Instructions

1. Chop bitter gourd into 1 inch tubes, remove the insides seeds they are very bitter for this recipe they are not needed but you can toast them and eat them as a healthy snack
2. In bowl add bitter gourd and 1tsp salt and mix ind rest for 10 minutes
3. Place bowl in a microwave add 5 tbs of water cover and cook for 7 minutes, you can always boil them on a cooker with salt water for 10 minutes if you don't want to use a microwave
4. In a pestle and mortar make a chillies ginger paste and put into a bowl
5. In a pestle and mortar coarsely ground peanuts and cashewnuts and put into a separate bowl
6.  Put 1 1/2 cups of chickpea flour into a pan and roast over a medium flame and roast till it goes a little red usually about 5-7 minutes and put into a bowl to cool
7. Add 3 tbsp jaggery to the chickpea flour and rub in
8. Add the peanut and cashew nuts mix and rub in
9. Add the ginger and chilli paste, 1/2 tsp salt, 1/4 tsp turmeric, 3 tsp of corriander and cumin powered, 1/4 tsp chilli power
10. Add coriander and chopped tomato lemon juice mix very well with your hands making sure everything is mixed together (You are looking for a dry firm masala for stuffing the bitter gourd)
11. Roll and press the masala mixture into cylinders and fill the bitter gourd keep remaining masala to the side. Becareful not to break the bitter gourd at same time make sure you fill the masala to the maximum
12. In a large pan add 3tbs of sunflower oil and high flame
13. Add 1 tsp mustard seeds till they pop then add 1tsp  cumin, add 5 curry leaves and mix for 30 seconds
14. Turn down the flame and add bitter gourd
15. Roll them in the pan so the oil coats each one and cover with the lid and cook for 5-7 minutes stir in between
16. Add the remaining masala and cook for a further 20 minutes on a low flame