Ingredients

• 10 - bitter gourd/ karela (cut to about 4 to 5 inches in size)
• 1 tbsp - grated coconut (fresh or desiccated)
• 4 - green chillies
• 1/2 tsp - cumin
• 1 tbsp - chopped, coriander leaves
• Salt
• 3 tbsp - oil
• 6 cloves - peeled garlic

How to Make Stuffed karela fry

• Scrape karela, slit, smear salt and keep aside for half an hour.
• Drop them in boiling water for 2 minutes and remove; squeeze gently to remove excess water and keep them aside.
• Grind coconut, green chillies, cumin, garlic and coriander with a little salt into a coarse paste.
• Stuff karelas with the prepared paste, secure them with a thread. Keep the remaining paste for spreading over the karela.
• Arrange the karelas in a flat kadai in a single layer, sprinkle oil over them and also spread the remaining masala over them. Cover with lid and cook for 4 to 5 minutes, with a little water over the lid.
• Remove lid, turn the karela and let it cook for 3 to 4 minutes.
• Sprinkle a few drops of water if necessary during cooking.
• Remove the lid, keep the kadai for 2 more minutes on the fire so that the karelas are browned and fried well. Remove the threads and serve with rice and sambar.