What goes in:
Bitter Gourd – 4 Nos
Prawns-shelled – 400 gms
Onion-chopped – 150 gms
Tomato-chopped – 15 gms
Ginger-crushed – 10 gms
Garlic-crushed – 10 gms
Red chilly paste – 10 gms
Vinegar – 10 ml
Salt – 1 tspn
Tamarind juice – 10 ml
Coriander-leaves-chopped – 15 gms
Oil – 30 ml
Butter – 30 gms
How to prepare:
1. Slit one side of the bitter guard and remove the seeds and pulp.
2. Smear with little vinegar and salt. Wash it thoroughly with water after half an hour.
3. Heat oil and butter in a pan and brown onion to a golden brown.
4. Then add tomato, ginger, red chilly and fry for 5 mts, in medium fire and the tomato should be mashed and well cooked.
5. Add prawns, salt, tamarind juice, coriander leaves and stir. When the prawn is half cooked, add around 150 ml of water.
6. After 5 mts, fill the prepared prawn masala in the washed bitter gourd casing and bake at 360 degrees Fahrenheit for about 30 mts.
Accompaniment: Rice and green sauce.
Cooking time: 30 mts.