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The ingredients needed to make Parasurama Gele and a Bitter Gourd on the side:
- You need 350 g (12 oz) puff pastry
- Take 1 beaten egg for wash
- Prepare 1 large or 2 medium onions, finely chopped
- Provide 1 green birds eye chilli, finely chopped
- Use 1/2 tsp ginger paste
- Take 1/2 tsp garlic paste
- Provide 30 g (1 oz) fresh coriander, roots finely chopped and leaves shredded
- Take Masala
- Prepare 2 organic chicken breasts, cut into small pieces
- Provide small piece of turmeric, peeled and grated or 1/4 tsp turmeric powder
- Prepare 1 tbsp lime leaves, finely shredded
- Use 1 1/2 tsps fennel seeds, ground
- Get 1 tsp lemon peel, minced
- Prepare 1 tsp chilli powder
- Use 1 tsp ground coriander
- Use 1/2 tsp garam masala
- Take 1/4 tsp ground black pepper
- Take pinch salt
- Prepare 2 tbsps oil
- You need Pickle
- Take 250 g (9 oz) bitter gourd
- Use 1 tsp salt
- Prepare 1 tbsp sesame oil
- Prepare 1 bayleaf
- Use 1/4 tsp mustard seeds
- You need 1/4 tsp fenugreek seeds
- Provide 1 tbsp ginger, shredded
- Get 1 tsp fresh turmeric, thinly sliced
- Prepare 2 tbsps curry leaves
- Get 2 cloves garlic, sliced
- Prepare 2 red or birds eye chillies
- You need 1 small cinnamon stick
- Take 4 tablespoons vinegar
Steps to make Parasurama Gele and a Bitter Gourd on the side:
- Preheat oven to 200 degrees C, 400 degrees F, Gas mark 6. Combine chicken with all the other masala ingredients.
- 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.
- 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.
- 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.
- 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.
- 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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