Bharwa Achari Karela

Lightly scrape the karela, make one lengthwise slit in each and remove hard mature seeds while keeping the shells intact.

Rub the karela inside and outside with the 15 g salt reserved for drawing bitterness, rest for twenty minutes, then rinse thoroughly and squeeze dry.

Heat 15 ml oil and cook the onions slowly until deep golden. Lower the heat and mix in roasted gram flour, 11 g of Bharwa Achari Masala and the separate 5 g filling-seasoning salt.

Turn off the heat, add lemon juice and coriander, cool slightly and fill the karela. Tie gently with kitchen thread if required.

Heat the remaining oil in a wide pan, add the stuffed karela and cook covered on low heat for fifteen minutes, turning occasionally.

Uncover and cook for another ten to twelve minutes until browned and tender. Remove the thread before serving.