bitter gourd (karela/karali)
onion finely chopped
red chili powder
salt as per taste
water for boiling bitter gourd (karela/karali)
chopped coriander leaves for garnishing
Scrape the bitter gourd (karela/karali) and cut it into two pieces.
Remove the seeds delicately with a help of small spoon.
Apply little salt and keep aside for 10 - 15 mins 4) Wash the bitter gourd (karela/karali) in running water.
Boil the bitter gourd (karela/karali) along with kokum in enough water without putting the lid till they turn soft. It should not be too soft else you will not be able to fill them with masala.
Now in a work add 1 tbsp of oil and fry 3/4 of the chopped onion till it turns brown on medium heat.
Then add grated coconut till it turns a little brown.
Add sugar lemon juice and 1 1/2 tsp of red chili powder to the above mixture and fry a little so that they are completely mixed.
The filling is ready, keep it aside to cool.
Stuff the bitter gourd (karela/karali) with the filling and keep them aside.
In the wok heat remaining oil and fry remaining chopped onions.
Add turmeric powder and 1/2 tsp of chili powder and mix well.
Now slide the stuffed onions in the wok and fry gently on low heat.
Cover for about 2 - 3 minutes and then remove from heat.
Serve hot with rotis, chapatis or any Indian bread or as a side dish with steamed rice.