Ingredients:

• 10 – bitter gourd/ Karela (cut to about 4 to 5 inches in size)
• 1 tbsp – grated Coconut (fresh or desiccated)
• 4 – Green chillies
• 1/2 tsp – cumin
• 1 tbsp – chopped, Coriander leaves
• Salt
• 3 tbsp – oil
• 6 Cloves – peeled Garlic

Method:

1. Scrape karela, slit, smear salt and keep aside for half an hour.
2. Drop them in boiling water for 2 minutes and remove; squeeze gently to remove excess water and keep them aside.
3. Grind coconut, green chillies, cumin, garlic and coriander with a little salt into a coarse paste.
4. Stuff karelas with the prepared paste, secure them with a thread. Keep the remaining paste for spreading over the karela.
5. Arrange the karelas in a flat kadai in a single layer, sprinkle oil over them and also spread the remaining masala over them. Cover with lid and cook for 4 to 5 minutes, with a little water over the lid.
6. Remove lid, turn the karela and let it cook for 3 to 4 minutes.
7. Sprinkle a few drops of water if necessary during cooking.
8. Remove the lid, keep the kadai for 2 more minutes on the fire so that the karelas are browned and fried well. Remove the threads and serve with rice and sambar.

Recipe courtesy of Uma Devi Ramachandra