The Fast Way to Serving Delicious Parasurama Gele and a Bitter Gourd on the side

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Parasurama Gele and a Bitter Gourd on the side

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

Here are the ingridients that are required to serve a perfect Parasurama Gele and a Bitter Gourd on the side:

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

Ready with the ingridients? Here are the instructions on cooking 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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