Beginner

Karela Sundari Momo with Tomato Soup & Coriander-Chilli Dip

 

A creative riff on the beloved momo, Karela Sundari Momo combines the goodness of bitter gourd with the comfort of soft steamed dumplings. The multigrain spinach dough pockets a spiced karela-peas mix, creating a nourishing snack that's steamed to perfection. Dunk these in the accompanying smoky tomato soup and vibrant coriander-chilli dip for a burst of contrasting yet complementary flavours. The prep takes a bit of effort, but the cooking is straightforward - and the payoff is a plate of plump, pretty, good-for-you momos.

 

  • Karela (bitter gourd) (finely chopped)(For the Filling)

    2 medium
  • Green peas (fresh or frozen)

    100 g
  • Oil

    2 tbsp
  • Garlic cloves (finely chopped)

    3
  • Ginger (finely chopped)

    2.5 cm piece
  • Green chillies (finely chopped)

    2
  • Sunrise Sabzi Masala

    1 tsp
  • Salt

    to taste
  • Sunrise Kali Mirch Powder

    1/2 tsp
  • Multigrain atta (multigrain wheat flour)(For the Dough)

    300 g
  • Salt

    a pinch
  • Raw spinach (blended into a paste)

    2 tbsp
  • Tomato (large) (boiled) ( For Tomato Soup )

    1/2
  • Butter

    1 tbsp
  • Ginger (finely chopped)

    1 tsp
  • Garlic (finely chopped)

    1 tsp
  • Black salt

    1/4 tsp
  • Sunrise Ajwain Seeds

    1 tsp
  • Sunrise Kali Mirch Powder

    1/2 tsp
  • Sunrise Kashmiri Mirch Powder

    1/2 tsp
  • Fresh coriander leaves ( For Coriander-Chilli Dipping Sauce)

    100 g
  • Green chillies

    2
  • Black salt

    to taste
  • Water

    a splash for blending

Sunrise Tip :If you find the karela too bitter, rub the chopped pieces with a little salt and set aside for 10 minutes before cooking. Then, squeeze out and discard the bitter liquid that oozes out. This will mellow the bitterness.


Steps

Step 1: Prepare the Filling

  • Time: 12 minutes

  • Heat oil in a pan over medium heat. Add chopped garlic, ginger, and green chillies. Fry for 30 seconds until fragrant.

  • Add Sunrise Sabzi Masala and stir briefly. Then add the chopped karela and green peas. Fry lightly for 1 minute.

  • Season with salt and Sunrise Kali Mirch Powder. Stir well, then cover the pan and cook on low heat for 2-3 minutes until the karela is tender. Turn off the heat and let the filling cool.

     

Step 2: Knead the Dough

  • Time: 8 minutes

  • In a large bowl, mix the multigrain atta and salt. Add the raw spinach paste and knead into a smooth, pliable dough using water as needed.

  • Divide the dough into small, equal-sized balls. Keep covered.

     

Step 3: Shape the Momos

  • Time: 15 minutes

  • Roll each dough ball into a 10-cm round wrapper.

  • Place a spoonful of the cooled karela-peas filling in the centre of each wrapper.

  • Fold and seal the edges to create crescent-shaped dumplings. Pinch and pleat to ensure the filling is fully enclosed and to make the momos look pretty.

     

Step 4: Steam the Momos

  • Time: 12 minutes

  • Prepare a steamer by boiling water in a large pot. Grease the steamer basket.

  • Drop half a tomato into the boiling water as prep for the soup.

  • Arrange the dumplings in the greased steamer basket, ensuring they don't touch each other. Cover and steam over medium heat for 10-12 minutes until the dough looks translucent.

  • Remove the steamed momos and keep warm.

     

Step 5: Make the Tomato Soup

  • Time: 10 minutes

  • Remove the boiled tomato half and blend it into a smooth paste.

  • Heat butter in a pan. Sauté chopped ginger and garlic until fragrant.

  • Pour in the tomato paste and season with black salt, Sunrise Ajwain Seeds, and Sunrise Kali Mirch Powder. Stir well.

  • Add water if needed, then cover and simmer the soup for 5 minutes. Then add Sunrise Kashmiri Mirch Powder and simmer for 2 more minutes. Turn off the heat.

     

Step 6: Prepare the Coriander-Chilli Dip

  • Time: 3 minutes

  • Blend coriander leaves, green chillies, black salt, and a splash of water into a smooth chutney. Adjust seasoning to taste.

     

Step 7: Serve

  • Arrange the steamed Karela Sundari Momos on a large platter.

  • Pour the hot tomato soup into small bowls. Place the coriander-chilli dip in another small bowl.

  • Serve the momos immediately with the soup for dunking and the chutney on the side. Enjoy!

     

Goes Best With

Accompaniment: Green chutney, chilli-vinegar sauce