PREPARATION

1. Wash 370 grams bitter melons well and pat dry. Remove the stalk then peel gourds.
2. Slit the gourds. Cut it vertically so that it remains joined at the bottom. Remove all the seeds from inside.
3. Coat with salt and keep aside for 30 minutes. Gather the peels in a bowl to use later. Add 1/2 teaspoon salt in peels, mix and keep it aside.
4. Wash the gourd and peels too. Soak it in water for one more time and strain again. Repeat the process. Remove excess water.
5. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric and stir well.
6. Add peels of gourd and saute for 2 - 3 minutes.
7. The, add 2 teaspoons coriander powder, 2 teaspoons fennel powder, 1 teaspoon dry mango powder, 1/4 teaspoon red chili, 1 teaspoon salt, 2 teaspoons powdered sugar and mix it well.
8. Transfer this mixture into a bowl.
9. Add 1 or 1 1/2 teaspoons of stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
10. Heat some oil in a pan, then place gourds in pan for cooking.
11. Cover the gourds and cook for 3-4 minutes on low heat. Check after 4 minutes.
12. After 4 minutes, Flip the sides when roasted from beneath. Cook until slightly brown in color from all sides and turn bit tender. 
13. Serve hot with roti.

Amchoori Karela

Servings - 2 - 3

INGREDIENTS
Bitter gourd - 500 grams
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Malt vinegar - 2 tablespoons
Water - 700 milliliters
Oil - 50 milliliters
Onions - 200 grams
Oil - 45 milliliters
Oil - 2 tablespoons
Carom seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 1 tablespoon
Dry mango powder - 1 teaspoon
Cumin powder - 1 teaspoon
Black pepper - 1/2 teaspoon
Red chili - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Salt - 1 teaspoon
Dry fenugreek - 1/2 teaspoon
Lemon juice - 1 tablespoon