Dum ke bharwan karele (Hydrabadi stuffed bitterguard in nizami style) Recipe

Hyderabadi Nizami cuisine is famous for "dum" cooking. This is an ancient technique of slow cooking the dish sealed. The theory is that if flavours are not allowed to escape, they ll infuse with meats n veggies This technique is used with the famous mutton biryani, but also with other slow-braised meats and more recently with vegetables. The resultant dish is loaded with infused flavours n tenderest of meats. This dish is no exception. The bitter gourds are first slow simmered to cook them, and then sealed and baked again with the spicy curry sauce. Thebitter gourds are infused with spices and flavours, a combination that is bitter and spicy. Straying from the mild Hyderabadi tastes, this dish packs a punch, one that will make you break