To begin making the Bharwa Karela Masala Recipe, wash karela and grate their outer surface with a knife or grater and remove seeds inside. Cut them 2 inches long, add salt and leave aside for 10 minutes.

You would see that the vegetable would have given some water. Squeeze the excess water and wash them completely. Doing so will reduce bitterness to a considerate level. Slice the gourds half way through so as to facilitate filling inside them. Keep aside.

In a saucepan, add water and bring it to a boil. Cook pieces of karela in boiling water just until the skin becomes tender. Avoid overcooking since they need to retain their shape. Drain the hot water and allow it to cool down enough to handle.

Dry roast peanuts until it turns slightly brown. Half of it for is to be used for stuffing and the other half, for gravy.

In a kadai, add oil and once the oil is hot, add cumin seeds. Fry them until they turn brownish.

Add garlic pods and fry them until they turn brownish.

In a mixer, add the roasted peanut, roasted coconut, garlic pods, jeera, jaggery, red chili powder, coriander powder, cumin powder, salt and grind them coarsely. Do not add water

Add a teaspoon of oil to the grounded powder and mix them well

Stuff half of the spice powders inside the bitter gourd and keep the remaining half to the gravy.

In a medium sized frying pan. Add remaining oil and heat them over medium heat

Place the stuffed karelas in the pan and roasted until the outer skin turns brownish.

In another medium sized pan, add a half teaspoon of oil. Once the oil is hot, add the remaining masala and saute it for a few minutes. Add 1-1/2 cups of water and cook until the gravy thickens a little.

Add a little more tamarind paste if you like it to be a little more sour.

Cook with lid covered over medium flame until the gravy is reduced and grounded powders are absorbed completely. Adjust salt and switch off the flame. Pour the gravy over the karelas and serve hot.

Serve Bharwa Karela Masala along with Dhaba Style Dal Fry, Phulka and Masala Khichia for an everyday meal.