Stuffed Bitter gourd (melon)

Ingredients:
430g or 15.20 oz bitter gourd (karela, pargarkai)
4 cups shredded carrots
3/4 cup chopped onions
1 teaspoon shredded ginger
2 green chilies or to taste
2 cloves chopped garlic
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or to taste
2 teaspoon garam masala
1 teaspoon salt or to taste
a few chopped cilantro leaves
2 tablespoon amchur or dry mango powder
2 tablespoon mustard oil to make filling and 6 tablespoon oil to fry the stuffed bitter gourd

Prepare the bitter gourd:  Scrape the outside of the bitter gourd to remove the bumps.
Chop the removed skin into bits and keep it aside it is going to be used for the filling.

Cut the bitter gourd in half in the middle and remove and discard the seeds.

Line the prepared bitter gourd on a microwaveable plate and microwave it for about 3 to 4 minutes to partially cook it.
Keep it aside and prepare the filling.

Prepare the filling:  To a pan on medium heat with 2 tablespoon of mustard oil, add the chopped onions and saute until it is light brown.  When it is light brown add ginger, green chilies and garlic and saute for a few seconds.  Next add turmeric powder, chili powder and saute for 10 seconds, add the garam masala saute for a few seconds, add the grated carrots and the chopped skin of the bitter gourd, mix add the chopped cilantro leaves mix add salt and cover and cook until the filling has become soft and cooked.  Cook it to form a dry filling.
When done turn the heat off, add the amchur or dry mango powder, mix and let it cool after which the gourd can be stuffed.

To stuff the bitter gourd.  To one fill the cavity with some of the filling, cover it with its corresponding side and tie it with a string and keep aside for pan frying.

To fry, using a pan on medium heat with 6 tablespoon of mustard oil place the bitter gourd inside and fry by turning them over as each side is done.  When it is fried all over remove from heat and serve.  Before serving remove the strings that tied the two sides together.  Serves 4 to 6.

Raw Mango Salad.

1 raw green mango = 2 1/4 cups chopped, 376g or 13.25 oz
1 cup grated cucumber
3/4 cup grated carrot microwaved for 30 seconds
1/2 cup cooked dry whole peas(vatana or pattani) 1/4 cup dry weight
1/4 cup roasted and unsalted peanuts
green chilies to taste
a few chopped cilantro leaves
a few chopped mint leaves
1/2 teaspoon salt or to taste
1 teaspoon lemon juice

Remove the skin and seed of the mango, discard it.  The mango slices chop it into small pieces and keep it aside.

Microwave the grated carrot for 30 seconds keep it aside.

Roast the peanuts until the oil is coming out slightly and keep it aside.

Assemble the salad, preferably before serving.

Add the chopped mango to a serving bowl.  Add all of the ingredients one by one, cucumber, carrot, peas, peanuts, green chilies, cilantro leaves, mint leaves, salt and lemon juice.  Mix them all and serve.

Papaya Salad

Ingredients:
4 cups raw papaya (633g or 22.35oz)
1/2 teaspoon cumin powder
1/4 cup roasted and unsalted peanuts
1 cup chopped tomato
1 cup chopped cucumber
1 green chili or to taste
1 tablespoon lemon juice
1 teaspoon salt or to taste
a few chopped cilantro leaves

Preparation: Chop the raw papaya into small pieces.  Cook it in the microwave for 30 seconds, remove, stir the contents and again cook it in the microwave for another 30 seconds.
Depending on the ripeness of the papaya increase or decrease the cooking time.

Next, roast the cumin powder until it darkens and keep it aside.  Roast the peanuts until it starts to turn brown and keep it aside.

Assembling the salad:

Transfer the papaya to a larger bowl, add the chopped tomato and cucumber to the papaya and mix.  Next add the green chili and roasted cumin powder and mix.  Add the peanuts, salt, cilantro leaves and lemon juice and mix.

It is prefered to prepare the ingredients ahead of time and mix to prepare the salad before serving.

Coconut Chutney

Ingredients:
1 cup grated coconut
1/2 cup roasted chana dal(chana dalia or pottu kadalai)
1 1/2 cup water
1 teaspoon and a few drops of til oil(Indian sesame oil)
1/2 teaspoon mustard seeds
3 or 4 whole broken red chilies
1 teaspoon salt or to taste
1 1/2 tablespoon tamarind concentrate


Preparation:  Roast the chana dal in a few drops of oil until it is light brown.
Turn the heat off and let it cool.  When the chana dal is cool grind it with the grated coconut and water.  After it is ground remove it from the blender jar and pour it on to a serving dish for seasoning.

To season:  Heat a pan on medium heat with 1 teaspoon of til oil.  To it add the mustard seeds and whole red chilies and wait for the mustard seeds to pop.  When the mustard seeds pop add it to the ground chutney.  Next, add salt and the tamarind concentrate mix and serve.

This is my mother's recipe.  She is used to make it when she needed to make coconut chutney in a hurry.  I am posting this in her memory for mother's day.
She was a beautiful and special mother.