Bitter Gourd 		12 nos.
	Salt  			as required
	Mustard Oil 		5 tbs
	Garlic 			6 Flakes
	Ginger 			20 gms.
	Pearl Onions 		12 gms.
	Pomegrante Pdr 		¾ tbs
	Black Pepper 		A pinch

        Filling: 

	Boiled Potatoes 	150 gms
	Pomegranate Pdr. 	4.5 gms.
	Black Pepper 		4 tbs.
	Mustard Oil 		15 ml
	Paneer(grated)		4.5 gms
	Cheese(grated) 		30 gms.
	green Chillies 		2 nos.
	Corriander (chop) 	3.25 gms.
	Salt 			As required

• THE BITTER GOURD: Wash , Scrape and reserve the scrapings. Then slit on one side to create pockets, remove the seeds, rub both the bitter gourd and the bhor with salt, arrange on a tilting tray and reseve for at least half an hour.(may be done for onernight to further reduce the bitterness). Now wash both in running water to remove the salt,drain. Put bhor in the napkin and squeeze out the excess moisture.
• THE FILLING: Heat oi to a smoking point in a kadai, remove and cool.Re heat oil, add pomegranate and pepper and stir over a medium heat for a few seconds. Then add potato dices and saute till golden brown. Remove cool and the remaining ingredients, mix well and divide into 12 equal portions.
• THE STUFFING: Put a portion of the filling in each bitter gourd, secure with a string and keep aside.
• COOKING: Heat oil to a smoking point in a kadai, remove and cool. Reheat oil and add garlic. Stir over medium heat for a few seconds, add ginger and saute until garlic is golden brown. Reduce to a low heat, add the stuffed bitter gourd, cover and cook, turning over at regular intervals, for 30 minutes. Then add the bhor, onions, pomegranate and salt, cover and cook, stirring and turning at regular intervals, for an hour. Remove, sprinkle pepper and adjust the seasonings.
  
• Remove to a serving dish and serve with Tandoori roti and Moong ki Daal.

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