Ingredients

• Karela - 4 to 5
• Mustard oil
• For Filling:
• Cardamom - 1
• Cloves - 2
• Mustard - 1 tsp
• Jeera - 2 tsp
• Garlic - 4 to 5 pieces
• Black pepper - 4 to 5
• Sabut dhania - 1 tsp
• Sabut methi - 1 tsp
• Garam masala - 1 tsp
• Ajwain - less than 1/4 tsp
• Dried mango powder - 1 tsp
• Ginger as per taste
• Salt as per taste

How to Make Dry Masala Karela

• Peel the karelas, add salt to them and keep aside overnight. Then in the morning wash them.
• Grind into a smooth paste all the spices to be used for filling.
• Take out seeds from the karelas and fill them with this mixture.
• Wrap these karelas with thread so that masala does not come out while cooking.
• Put mustard oil in kadai in a quantity enough to cook karelas (but not to deep fry).
• Heat the oil.
• Now put the karelas in the kadai on low flame.
• Cover the kadai with a lid.
• Move the karelas after 2 to 3 minutes so that they get cooked completely from all sides.
• After 15 to 20 minutes, take them out in a container.
• Serve with puris or parathas.