PREPARATION

1. Clean and slit the bitter gourd from center.
2. Remove the seeds from inside carefully.
3. Transfer this into a bowl, add 1 teaspoon salt and mix it well.
4. Rest for 30 minutes.
5. Add 1 litre water in it and wash it properly.
6. Heat 1.5 litres water in a heavy skillet, add 100 grams tamarind and mix it well.
7. Bring it to a boil.
8. Now, add the washed bitter gourds in it and Cover it with lid.
9. Boil for about 10 minutes on medium heat.
10. Remove from heat and drain the bitter gourds. Keep aside.
11. In a blender, add 150 grams onions, 20 grams mint, 3 green chili, 1 teaspoon cumin, 1 teaspoon salt and blend it into a smooth puree.
12. Take the bitter gourd and spread honey inside it.
13. Fill it with prepared mixture.
14. Now, take a thread and move around the bitter gourd to close it properly.
15. Heat sufficient oil in a skillet and shallow fry these until it turns dark brown in color from all sides.
16. Remove it from heat.
17. Serve hot with roti.

Stuffed Karela With Chana Dal

Servings - 2 - 3

INGREDIENTS
Split bengal gram - 450 grams
Water - 1700 milliliters, divided
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Bitter gourd - 890 grams
Salt - 1 teaspoon
Water - 1 litre
Garlic - 2 tablespoons
Ginger - 2 tablespoons
Onions - 160 grams
Green chili - 1 1/2 tablespoons
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Garam masala - 1 teaspoon
Oil - for shallow frying