About this recipe:Korolla, or Bitter Gourd is not very popular amongst kids as it is quite bitter. However, it is considered to be VERY healthy, and adults, especially parents and grandparents love to have korolla every now and then. This dish is cooked in such a way so that the bitterness is reduced to a minimum, and tastes great with the fish egg. The dish is usually eaten with plain white rice.
Wash the fish egg properly so that no fish smell remains.
Cover the egg with just a bit of garlic-ginger paste ( around 1 teaspoon), a pinch of turmeric and coriander powder, and salt. Boil the egg in 2 cups of water.
Cut the boiled egg into thick slices-make sure that the slices are not too thin, or else the egg will break. Set aside on a plate.
Cut finger length strips out of the korolla (bitter gourds). Heat oil in a pan with medium heat. When the oil starts to sizzle, add the onion paste, and stir for a bit. Add the garlic-ginger paste, cumin, coriander, turmeric and red chilli powders. Stir while sprinkling some salt, chopped green chillies and drops of water.
Cook until the water dries up and the oil starts to float on top. Add the korolla strips and 1 tablespoon of water, and cook until the water dries up.
Now add the boiled egg slices, stir and pour in 1 cup of water.
Turn the heat down and put the lid on for 15 minutes. Check every now and then if the water has dried up just a bit. The gravy should not be too dry or watery.
Serve with fried golden brown onions ( peyaj beresta).
It tastes great with plain white rice.
Make sure that the egg slices are not too thin-or else there will be a high chance that the slices will break apart.