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Parasurama Gele and a Bitter Gourd on the side
Parasurama Gele and a Bitter Gourd on the side

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We hope you got insight from reading it, now let’s go back to parasurama gele and a bitter gourd on the side recipe. You can cook parasurama gele and a bitter gourd on the side using 33 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Parasurama Gele and a Bitter Gourd on the side:
  1. Get 350 g (12 oz) puff pastry
  2. Use 1 beaten egg for wash
  3. Use 1 large or 2 medium onions, finely chopped
  4. Prepare 1 green birds eye chilli, finely chopped
  5. You need 1/2 tsp ginger paste
  6. Provide 1/2 tsp garlic paste
  7. You need 30 g (1 oz) fresh coriander, roots finely chopped and leaves shredded
  8. Provide Masala
  9. Prepare 2 organic chicken breasts, cut into small pieces
  10. Provide small piece of turmeric, peeled and grated or 1/4 tsp turmeric powder
  11. Prepare 1 tbsp lime leaves, finely shredded
  12. Take 1 1/2 tsps fennel seeds, ground
  13. Prepare 1 tsp lemon peel, minced
  14. You need 1 tsp chilli powder
  15. Take 1 tsp ground coriander
  16. Use 1/2 tsp garam masala
  17. You need 1/4 tsp ground black pepper
  18. Use pinch salt
  19. Take 2 tbsps oil
  20. You need Pickle
  21. Prepare 250 g (9 oz) bitter gourd
  22. Provide 1 tsp salt
  23. Prepare 1 tbsp sesame oil
  24. You need 1 bayleaf
  25. Use 1/4 tsp mustard seeds
  26. You need 1/4 tsp fenugreek seeds
  27. Prepare 1 tbsp ginger, shredded
  28. Take 1 tsp fresh turmeric, thinly sliced
  29. Get 2 tbsps curry leaves
  30. Get 2 cloves garlic, sliced
  31. Prepare 2 red or birds eye chillies
  32. Provide 1 small cinnamon stick
  33. Provide 4 tablespoons vinegar
Steps to make Parasurama Gele and a Bitter Gourd on the side:
  1. Preheat oven to 200 degrees C, 400 degrees F, Gas mark 6. Combine chicken with all the other masala ingredients.
  2. Heat ½ the oil in a skillet, add the chicken masala and cook on a medium heat for approximately 10 minutes until cooked through. Set aside to cool.
  3. Add the remaining oil to a pan, add the onions and saute until translucent. Add the garlic and ginger paste, chilli and saute for a few more minutes. Add the cooked chicken, stir and heat through. Add the fresh coriander, taste and adjust the seasoning. Set aside to cool.
  4. Roll out the puff pastry into a square. Cut into 2 pieces to making 2 rectangles. Take half the chicken and place along the edge of the pastry in a line. Roll the pastry over the chicken, seal the end with egg wash and continue rolling so the seam is on the bottom. It should be a cylinder. Fold in the ends and seal with egg wash. Cut small slits in the top and egg wash. Place on a lightly oiled baking sheet and bake in the centre of the oven for 20 minutes until golden brown.
  5. To make the pickle. Slice the gourd lengthways, remove the seeds and slice into ¼ inch (1/2 cm) pieces. Sprinkle salt over and leave to sit for half an hour. Drain and set aside.
  6. Heat the oil in a pan. When hot add the bayleaf, mustard seeds and fenugreek seeds. When it splutters, add the ginger, turmeric, curry leaves, garlic and whole chilies. Let the spices fry for a minute. Add the cinnamon stick and the gourd and mix well. Cover the pan and let it cook for 10 minutes over medium heat until the gourd is cooked but still has a bite. Taste and add more salt if needed. Place the gourd in a jar and pour over enough vinegar to cover.

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