BHARLE KARLE (STUFFED BITTER GOURD)

Ingredients:
Bitter gourd – 4, small
Masala for stuffing:
Roasted peanut – ½ cup
Garlic – 5-6 cloves
Garam masala – 1 tbsp
Cumin powder – ½ tsp
Turmeric powder – ¼ tsp
Asafetida – a pinch
Sesame seeds – 1 tsp, optional
Fresh chopped coriander leaves – 2 tbsp
Salt

Cooking procedure:
Wash the bitter gourd properly and slit them lengthwise leaving 1/2" from top and bottom ends so that the two halves DO NOT separate. Gently scoop out the seeds and discard them. We like our gourds little bitter, but if you want to reduce the bitterness you can blanch them in salty water. To blanch the gourds boil a large pot of water, add salt, gourds and cook for just 2 minutes, do not over cook. Adjust the cooking time as per the tenderness of the gourd. Drain the gourds and they are ready to be stuffed.
For the masala, grind all the ingredients except the coriander leaves to form a fine powder. Do not over mix or lumps will form. Then remove all the masala in a plate and add freshly chopped coriander leaves.

Stuff this masala into the bitter gourd and keep aside. Heat 2-3 tbsp of oil in shallow pan. Add the stuffed bitter melon to it with stuffing side down and cook on medium heat. When the masala gets brown, flip the gourd, cover the pan and let cook on low to medium heat till the gourd gets tender. To check if the gourd is cooked, if you poke a knife in the ends of the gourd and if it goes through easily, it means the gourd is cooked. For last few minutes of cooking remove the lid and let it cook on low flame so that the bitter gourd gets crispier.

GILKYACHE BHARIT (CURRIED SPONGE GOURD MASH)

Ingredients:
Sponge gourd – 3, chopped
Onion – 1 big, finely chopped
Green chilies – 5-6
Garlic cloves – 3-4

Peanuts - 2 tbsp
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – ¼ tsp
Asafetida a pinch
Salt

Cooking Procedure:
Below is the picture of sponge gourd. I buy this vegetable in Indian store or at farmers market.

Heat 1 tbsp of oil in a pan. Add the sponge gourd and sauté on high heat 2 minutes. Now add the salt, reduce the heat, cover and let cook till the gourd becomes tender. As you add salt, water will start oozing out of the gourd. If you notice that there is lot of water, sauté it on high heat, stirring continuously. Now remove the pan and keep aside. Make green chilies and garlic paste.

In a big pan, heat 2 tbsp of oil. Then add mustard seeds, when they start to pop, add the cumin seeds, peanuts and onions. Fry the onion on medium heat, till they become translucent. Then add the garlic paste. Mix well and fry for a minute, then add the turmeric powder, asafetida and salt. Mix well and add the cooked sponge gourd. Mix everything well and cover and let cook till the oil separates. Garnish with freshly chopped coriander leaves. This bharit taste very good with bhakri, pair it with kadhi and you will have a complete meal.

VEGETABLE PASTA

Ingredients:
Pasta – ½ lb
Garlic – 5-6 cloves, chopped finely
Red chili flakes – ¼ tsp
Onion – 1 medium, chopped
Carrot – 1 medium, diced
Celery – 3 stalks, chopped
Green bell pepper – ¼ cup, chopped
Dry basil – ½ tsp
Dry oregano – ¼ tsp
Tomato – 1 can, 14 oz petite diced
Salt
Sugar – ¼ tsp
Black pepper powder – ¼ tsp
Extra virgin olive oil – 3 tbsp
Freshly chopped parsley for garnishing
Grated parmesan cheese – ¼ cup

Cooking Procedure:
Bring a big pot of water to a boil.
Heat the olive oil in a pan and add the garlic. Sauté the garlic for a minute and then add the onion. Fry the onion on medium heat till they become translucent, stirring occasionally. Then add red chili flakes, carrot, celery and green bell pepper. Mix everything well and add the salt and let it cook for a minute or two. Then add the tomatoes, basil, oregano, black pepper and sugar . Mix everything well, cover the pan and let it cook till the oil separates.
When the pasta water starts boiling, salt it generously and add the pasta. Cook the pasta as per the directions on the package, checking a minute before the indicated time. I cook pasta little more that al dente. Reserve 1 cup of pasta water and drain the remaining water using a colander. Add the pasta water to the sauce and mix well. Reduce the heat and add the pasta. Mix everything well till all the pasta gets covered with the sauce. Turn off the heat and add grated parmesan cheese and mix well. Finally garnish with fresh parsley. Serve hot.