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Alright, don’t linger, let’s course of action this parasurama gele and a bitter gourd on the side formula with 33 substances which are absolutely easy to obtain, and we have to process them at the very least through 6 methods. You should commit a while on this, so the resulting food could be perfect.

Composition for Parasurama Gele and a Bitter Gourd on the side:

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

Parasurama Gele and a Bitter Gourd on the side start cooking:

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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