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.
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.
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.
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.
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.
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.
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.
Time: 3 minutes
Blend coriander leaves, green chillies, black salt, and a splash of water into a smooth chutney. Adjust seasoning to taste.
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!
Accompaniment: Green chutney, chilli-vinegar sauce