Small sized Bitter Gourd- 8
Salt- To Taste
Water- as needed
For the masala:
Coriander Seeds- 2 tsp
Cumin- ½ tsp
Fennel Seeds - ½ tsp
Fenugreek- ½ tsp
Red Chilli Powder-1 /2 tsp
Turmeric Powder- ½ tsp
Oil- 2 tsp
Asafoetida- ½ tsp
Make a slit lengthwise in the bittergourd and remove the seeds. There should be an opening to fill in the masala. Add these bittergourd to water . Mix in salt to remove the bitterness.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add coriander seeds, cumin, fenugreek seeds, fennel seeds, turmeric powder, red chilli powder and asafoetida.
Saute well. Press cancel to stop saute. Once it gets roasted cool it and add it to a blender. Grind coarsely.To the ground masala add some salt as per taste and mix well.
Fill the masala to the slit bittergourds. Clean the pot and add oil to the cooker. Add slowly the stuffed bittergourds.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Idly ’pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 15 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARMmode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Transfer it to a plate.
Serve Bharwan Karela with rice or rottis.