|Karela||1⁄4 Kilogram (bitter gourd)|
|Besan||2 Tablespoon (chana dal flour)|
|Grated coconut||1⁄2 Small, (wet)|
|Red chili powder||1⁄2 Teaspoon|
|Cumin seed||1⁄2 Teaspoon|
|Coriander seed||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Lime juice||1 Cup (16 tbs)|
|Coriander leaves||1 Teaspoon, (chopped)|
|Mustard seeds||1⁄2 Teaspoon|
1.Cut karela horizontally into three pieces by removing seeds.
2.Apply salt to the above pieces and marinate for 10 minutes, this will reduce the bitter taste.
3.Mix besan,grated coconut, red chilli powder, powdered groundnut,cumin seed powder, coriander seed powder,lime juice, sugar and salt with water to make a thick paste.
4.Stuff the karelas with the paste (keep some paste aside for gravy).
5.Heat oil add mustard seeds and asafoetida. Gently place the stuffed karela pieces over it. Cook for 15-20 minutes.
6. Add the paste kept aside for the gravy.
7. Garnish with coriander leaves.
8.Serve it hot with roti.