Ingredients:

• To Marinate:
• Karela (Pavekka) – 3 nos
• Lemon Juice of oneSalt – 2 tbsp
• Filling:
• Onion – 2 nos
• Green chillies – 3-4 nos
• Coconut Cuts – 25 grams
• Amchur (Dried Mango Powder) – 1/2 tsp
• Hing (Asafoetida) – a pinch
• Coriander Powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Gram Flour – 3 tbsp
• Cumin Powder – 1/4 tsp
• Lemon Juice – of 1 nos
• Salt to taste
• Oil – 4 tbsp

Method:

1. Scrape the skin, till you end up in a smooth skin. Keep aside.
2. Scoop out the seeds with a teaspoon edge or your thumb. Discard them if they are hard and turned red. If the seeds and internal flesh is tender, I like using it in the filling.
3. Rub Lemon juice and Salt into the flesh of the Bitter Melon and leave it aside for atleast 30 minutes. Wash, pat dry with a kitchen towel and keep aside.
4. Finely chop the Green Chillies, Onion and cut the Coconut strips into small bits.
5. Heat Oil in a non-stick pan.
6. Add Onions and Salt to taste, stir on medium flame for 4-5 mins till translucent.
7. Add Coconut cuts, scrapings, Chillies and stir for another 4-7 mins.
8. Now add the Masala powders and Lemon Juice, stir for another 3-4 mins. Remove from flame. Allow to cool, before filling the Karela.
9. Tie with a string to keep it intact through the cooking process.
10. Steam for 5 mins, and later fry for 10 mins till cooked on all sides on medium flame.
11. Sprinkle Lemon Juice and serve as a side dish for Rice and other Curries.