Besan wala Karela ( chickpea flour stuffed bitter gourd)

Bitter gourd is my family's favourite and can be cooked in many different ways; packed with nutrients and health, this one is very versatile. Today I'am sharing a Rajasthani style of cooking bitter gourd stuffed with 'besan' (chickpea flour).

I've earlier shared full Rajasthani Thali , Besan wali shimla mirch, Ker sangri kumathiya, Dal Baati. Here's another from my Rajasthani kitchen:

Ingredients:

• 7-10 medium sized bitter gourd
• 1 cup chickpea flour 
• Salt to taste
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 tsp dry mango powder
• A pinch of asafoetida
• 1 tsp cumin seeds
• 5-6 tbsp oil

Preparation time: 30-40 minutes
Cooking time: 30 minutes
Kitchen Equipments Required: 2 medium sized cooking pans, mixing spoons, a peeler and a knife.

Directions:

• Peel the gourds and wash them under running water, rub salt over them and keep aside for at least 30 minutes.
• Discard the juices and wash once again and squeeze all the water from the gourd to remove bitterness from the gourds. 
• Wipe with a kitchen towel and make a cut vertically in each gourd keeping the ends intact, discard the seeds and keep aside.
  

Stuffing:

• Dry roast chickpea flour in a heavy bottomed pan, when it changes colour slightly switch off the flame, add all the dry spices to the roasted flour.
• Stuff all the gourds with roasted chickpea flour mixture using a spoon and tighten the gourds with a thread ( keep the leftover flour for later use)
• In an another pan heat oil, add cumin seeds and let them splutter.
• Drop the stuffed gourds into the pan and cook for 15- 20  minutes on medium flame till the gourds are almost cooked.
• Next add the leftover flour into the pan, sprinkle some water and cook again for 5-7 minutes on medium flame.
• Remove the thread before serving.
• Serve hot with Phulkas or Parathas.