Stuffed Karela (Bitter Gourd) Masala

Ingredients

• 4 pieces Bitter gourds (karela), medium
• 2 medium Onion, finely chopped
• 1/3 cup Roasted peanuts, coarsely crushed
• 2 tbsp Gram flour (besan)
• 1 tbsp Coriander powder
• 1 tsp Fennel powder
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Mango powder (amchur)
• 1 tsp Jaggery or sugar(optional)
• 4 tbsp Mustard oil or vegetable oil
• 1 tsp Salt
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Scrape the bitter gourds, slit them lengthwise on one side, and scoop out the seeds and pith. Rub the gourds with 1/2 tsp salt and 1/2 tsp turmeric and let them sit for 30 minutes to reduce bitterness, then rinse and pat dry.

2. 2

   Heat 2 tbsp oil in a pan over medium heat. Sauté the chopped onions for 8-10 minutes until golden brown. Add gram flour and cook 2-3 minutes until lightly toasted.

3. 3

   Stir in coriander powder, fennel powder, red chili powder, turmeric, amchur, jaggery, salt, the reserved bitter gourd seeds, and crushed peanuts. Cook the filling for 5 minutes, mix in cilantro, and let it cool slightly.

4. 4

   Carefully stuff each bitter gourd with the onion-peanut filling and tie with kitchen thread or secure with toothpicks to hold the filling in place.

5. 5

   Heat remaining 2 tbsp oil in a wide pan over low heat. Place the stuffed gourds in the pan, cover, and cook for 30-35 minutes, turning every 7-8 minutes, until they are tender and browned on all sides.

6. 6

   Remove the thread, rest for 5 minutes, and serve hot with roti or dal.