PREPARATION

1. In a bowl, add 450 grams split bengal gram, 700 milliliters water and soak for 2 hours.

2. Take a pressure cooker, add the soaked dal, 1 litre water, 1 teaspoon salt, 1 teaspoon turmeric and cover it with lid.

3. Cook till you hear 2 whistles.

4. Remove it from heat.

5. Take a bitter gourd. Clean and slit the bitter gourd from center.

6. Remove the seeds from inside carefully.

7. Transfer this into a bowl, add 1 teaspoon salt and mix it well.

8. Rest for 30 minutes.

9. Add 1 litre water in it and wash it properly.

10. Transfer the soaked dal in a mixing bowl, add 2 tablespoons garlic, 2 tablespoons ginger, 160 grams onions, 1 1/2 tablespoons green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon garam masala and mix it well.

11. Take the bitter gourd and stuff it with prepared mixture.

12. Now, take a thread and move around the bitter gourd to close it properly.

13. Heat 50 milliliters oil in a skillet and shallow fry these until it turns dark brown in color from all sides.

14. Remove it from heat.

15. Serve hot with roti.