Ingredients

• 4 Healthy firm bitter gourd
• 1 ping pong sized ball tamarind
• 1 ping pong sized ball jaggery
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1/2 tsp - ginger, grated
• 1/2 tsp - garlic, crushed
• 1 stalk curry leaves
• 1 tsp - red chilli powder
• 1 tsp - dhania powder
• 1/4 tsp - turmeric powder
• 1 tbsp - peanuts, crushed
• 1 tsp - black masala powder
• salt to taste
• 1/2 tsp - each mustard & cumin seeds
• 2 tbsp - oil
• 1 tsp - coriander leaves to garnish.
• Salt for rubbing gourds

How to Make Stuffed Masala Karela

• Scrape bitter gourds lightly.
• Make vertical slits along each gourd.
• Remove any ripe seeds.
• Run salt all over gourds.
• Keep aside for 1 hour.
• Mash tamarind to pulp, remove piths and seeds. Keep aside.
• Wash well in running water.
• Boil plenty of water, drop in washed gourds.
• Boil uncovered till gourds are soft but not mushy.
• Drain and wash well again.
• Pat dry on kitchen towel.
• Mix all dry masalas and salt.
• Add peanuts, ginger, garlic, and mix well.
• Stuff each gourd with mixture. Cut into 1 inch thick slices.
• Heat oil, add curry leaves, seeds, and allow to splutter.
• Add asafoetida, stir, add onions, stir till transparent.
• Soak tamarind and jaggery in 1/2 cup water till soft.
• Add tomatoes, stir and add jaggery pulp. Add gourd slices and 1/2 cup water.
• Cover and cook till gravy gets thick, and oil starts to ooze.
• Garnish with chopped coriander, serve hot with chapattis.