Bharwa Achari Karela

Ingredients

• 6 medium bitter gourds (karela), about 500 g
• 15 g salt for drawing bitterness, rinsed off completely
• 250 g onions, finely chopped
• 40 g gram flour (besan), dry-roasted
• 5 g salt for seasoning the filling, then adjust to taste
• 40 ml mustard oil or neutral cooking oil, divided
• 1 tbsp lemon juice
• 2 tbsp chopped fresh coriander
• Clean cotton kitchen thread, as needed
• 11 g Bharwa Achari Masala

Instructions

1. 1Lightly scrape the karela, make one lengthwise slit in each and remove hard mature seeds while keeping the shells intact.
2. 1Rub the karela inside and outside with the salt, rest for twenty minutes, then rinse thoroughly and squeeze dry.
3. 2Heat 15 ml oil and cook the onions slowly until deep golden. Lower the heat and mix in roasted gram flour, Bharwa Achari Masala and salt.
4. 3Turn off the heat, add lemon juice and coriander, cool slightly and fill the karela. Tie gently with kitchen thread if required.
5. 4Heat the remaining oil in a wide pan, add the stuffed karela and cook covered on low heat for fifteen minutes, turning occasionally.
6. 5Uncover and cook for another ten to twelve minutes until browned and tender. Remove the thread before serving.