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    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