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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, parasurama gele and a bitter gourd on the side. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

This video shows how to reduce the bitterness of a bitter Gourd,bitter melon. Bitter gourd benefits are enormous -bitter gourd juice is good for diabetes. To get started with this particular recipe, we have to first prepare a few components. As a result land arose and thus Kerala was reclaimed from the waters and God's Own Country was born.

Parasurama Gele and a Bitter Gourd on the side is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Parasurama Gele and a Bitter Gourd on the side is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook parasurama gele and a bitter gourd on the side using 33 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Parasurama Gele and a Bitter Gourd on the side:
  1. Make ready 350 g (12 oz) puff pastry
  2. Get 1 beaten egg for wash
  3. Prepare 1 large or 2 medium onions, finely chopped
  4. Take 1 green birds eye chilli, finely chopped
  5. Take 1/2 tsp ginger paste
  6. Get 1/2 tsp garlic paste
  7. Prepare 30 g (1 oz) fresh coriander, roots finely chopped and leaves shredded
  8. Make ready Masala
  9. Prepare 2 organic chicken breasts, cut into small pieces
  10. Get small piece of turmeric, peeled and grated or 1/4 tsp turmeric powder
  11. Prepare 1 tbsp lime leaves, finely shredded
  12. Prepare 1 1/2 tsps fennel seeds, ground
  13. Prepare 1 tsp lemon peel, minced
  14. Take 1 tsp chilli powder
  15. Prepare 1 tsp ground coriander
  16. Make ready 1/2 tsp garam masala
  17. Take 1/4 tsp ground black pepper
  18. Prepare pinch salt
  19. Prepare 2 tbsps oil
  20. Make ready Pickle
  21. Make ready 250 g (9 oz) bitter gourd
  22. Take 1 tsp salt
  23. Take 1 tbsp sesame oil
  24. Make ready 1 bayleaf
  25. Make ready 1/4 tsp mustard seeds
  26. Get 1/4 tsp fenugreek seeds
  27. Get 1 tbsp ginger, shredded
  28. Make ready 1 tsp fresh turmeric, thinly sliced
  29. Get 2 tbsps curry leaves
  30. Take 2 cloves garlic, sliced
  31. Make ready 2 red or birds eye chillies
  32. Get 1 small cinnamon stick
  33. Get 4 tablespoons vinegar

The boat was covered on all side and the rain stopped exactly in ten minutes and we were back to clear sky. One o clock, the lunch on plantain leaves was ready. Konkani is the main language of Goa, India. It is commonly spoken in various dialects along the western coastline of India, from Damaon to Cochin.

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.

Konkani is the main language of Goa, India. It is commonly spoken in various dialects along the western coastline of India, from Damaon to Cochin. Some of the known dialects are Goan (Goa), Mangalorean (Mangalore), Karwari in North Canara, Malvani in South Konkan, and East Indian in the North Konkan districts of Thana and Ratnagiri. Sradha (that which is done with attention and sincerity) is the term used by Brahmins for the annual death ceremony. I am summarizing here the rules regarding Sradha as given by Anna in a book called Pithru Pooja and another book called Pithru yagnam which is compiled by Sri.

So that is going to wrap this up with this exceptional food parasurama gele and a bitter gourd on the side recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!