1/2 kg bitter gourd (karela)
1-inch ginger
6-7 green chilies
2 medium size onions (grated)
1 tsp ajwain
1 tsp jeera (cumin seeds)
2-3 cloves
1 tsp amchur powder (dry mango powder)
1 tsp haldi (turmeric powder)
Salt to taste
1 tsp garam masala
1 tsp red chili powder
1 tsp anardaan powder
1 bunch of chopped coriander leaves
3-4 tbsp oil

Bharwa Karela

1. Grate the skin of karelas and slit them in between and add pinch of salt inside to avoid bitterness, keep this aside.
2. Then crush ginger, green chilies, jeera and cloves and keep this aside. Take the onions and squeeze out water from it and then in a pan heat oil and add the crushed paste of ginger and chilies.
3. Add onions and amchur powder, ajwain, haldi, garam masala, red chili powder and fry them till golden brown, after they are done, add salt and chopped coriander and anaardaana powder.
4. Then fill this filling in the karelas (squeeze out the water from the karelas which is due to salt added in the beginning).
5. When karelas are filled entirely, take oil in a pan and slowly shallow fry them till they are cooked and the color appears brownish red.
6. Serve it hot with plain chapatis or parathas.
   Serves: 3-4
   Preparation time: 45 minutes