PREPARATION

1. Take 250 grams bitter gourd and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. Slit in the center keeping it joined at the back. Cut the gourd and remove off the seeds and pith from it.

2. Take some salt and use 1/2 teaspoon salt from it. Apply some salt inside and outside the gourd. Keep the salt coated gourd aside for 30 minutes.

3. Take the scrap and pith in a separate bowl and add 1/4 teaspoon to it and mix. Keep aside the scraps as well and after 30 minutes wash them.

4. Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it like this with a strainer.

5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 1/8 teaspoon asafoetida, 1 teaspoon ginger paste and saute for 2 - 3 minutes.

6. Add 35 grams gram flour and roast until it changes in color.

7. Now, add the washed scrap and pith into it and mix well.

8. Add 2 teaspoons coriander powder, 2 teaspoons fennel powder, 1/2 teaspoon turmeric, 1 teaspoon dry mango powder, 1/4 teaspoon red chili, 1 teaspoon salt and mix it well.

9. Transfer this mixture into a bowl and allow it to cool.

10. Open the gourd and stuff it with this mixture. Press gently and close nicely.

11. Heat 80 millilitre oil in a pan, add the stuffed bitter melon in it and cover it with a lid.

12. Cook for 5 - 7 minutes, flip the sides of bitter melon and cook from all the sides until they get brown in color.

13. When they are roasted from all sides turn off the heat.

14. Serve.