Course : Main

Cuisine: Indian

Servings: 500 gms

Rest Time : 30 minutes

Prep Time: 10 minutes

Cook Time : 20 minutes

Total Time: 60 minutes

Ingredients:

• 500 gms small (baby ) karela ( bittergourd)

• 1/4 cup sauf/fennel seeds roughly ground

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 3 tbsp coriander powder

• 2 tbsp amchur/ mango powder

• salt as per taste

• 8 tbsp oil

Method:

1. Peel all the karela then make a slit in the center lengthwise . Remove all the big seeds from it. Sprinkle and rub salt on all of them. Keep it to rest for about 30 minutes.

2. After the rest time wash them properly and allow it to dry.

3. In a bowl add all the dry spices, salt and 4 tbsp oil . Give it a good mix to make a moist stuffing.

4. Take one karela and carefully open the slit fill it with some stuffing and press it tightly. Similarly fill all the karela and keep it aside.

5. Take a wide mouth pan heat the remaining oil and place one by one all the karela. Cover and cook on low flame till slightly brown on one side then flip. Cover and cook on the other side also till golden brown in colour . If needed 1-2 tbsp oil can be sprinkled on the karela. When soft on both sides switch off the gas.

6. Remove in a serving dish and enjoy with puri, paratha or chapati.