Bharwaan Karela

• Peel the karela and discard the skin. Slit the bitter gourd length-wise but do not cut it into pices and remove all the pulp and seeds from inside.
• Apply salt inside and outside of karela and keep aside for 3-4 hours, this will remove all bitterness from karela.
• After 4 hours wash the karela 2-3 times so that the extra salt and its bitterness is removed.
• Squeeze the karela to remove excess water and keep it in a plate.
• Heat ghee or oil in a pan for deep frying on high heat. When the ghee becomes moderately hot, add karela and fry till it becomes light brown. Remove from ghee and keep it in a plate. You can fry them in 2 - 3 batches depending on the size of the pan.
• Let them cool slightly at room temperature.
• Meanwhile, prepare the stuffing.
• Grind the fennel seeds in a grinder and make a coarse powder.
• Put fennel powder, coriander pods, red chilli powder, roasted cumin powder, turmeric powder and a little salt in a bowl and mix well. Be careful about salt is karela is already salty even after washing.
• Stuffing is ready. Fill this spice stuffing well in the empty karela.
• Heat 2 tablespoons of ghee or oil in a pan on medium heat. When the ghee gets medium hot, add finely chopped onions and fry it till it becomes light brown while stirring continuously.
• Add curd and stuffed karela to it and mix well. Cover the pan and cook the karela until soft, while stirring occasionally otherwise the spices will burn from the bottom.
• Delicious karela is ready. Turn off the gas and transfer it to a serving bowl.
• Enjoy it with roti, chapati or paratha. You will demand more and more.

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