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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, parasurama gele and a bitter gourd on the side. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

As a result land arose and thus Kerala was reclaimed from the waters and God's Own Country was born. See recipes for Methi(fenugreek) chicken too. The following is a glossary of terms and concepts in Hinduism. The list consists of concepts that are derived from both Hinduism and Hindu tradition, which are expressed as words in Sanskrit as well as other languages of India.

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

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

Clean the bitter gourd pieces and marinate with turmeric powder and salt, Heat up a kadai/heavy bottom pan, add oil and fry the bitter gourd /karela/korola pieces at med till crisp and brown, take out and drain. Now if required add more mustard oil and add panch phoron , let it splutter. As per some school of thought, Lord Shiva's Assistant "Chandeeswar" sits on the right side of "Avritta" of the temple. He is supposed to take attendance of the devotees visiting the temple and the list is narrated to Lord Shiva during night at the closure of the temple.

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.

As per some school of thought, Lord Shiva's Assistant "Chandeeswar" sits on the right side of "Avritta" of the temple. He is supposed to take attendance of the devotees visiting the temple and the list is narrated to Lord Shiva during night at the closure of the temple. So devotees first used to go to the right of avritta of the temple and. Heat oil and give seasoning of fenugreek and red chili, When the seeds change color, add the bitter gourd. Keep frying the karela, until some pieces become brown and the volume is reduced to half.

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