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

Composition Parasurama Gele and a Bitter Gourd on the side:

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

Parasurama Gele and a Bitter Gourd on the side step by step:

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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