• Karela (Bitter gourd) 4
• Salt - to taste
• Water - 2 cups, divided
• Oil - 2 tsp
• Cumin - 1/2 tsp
• Asafoetida - 1/4 tsp
• Turmeric - 1/2 tsp
• Coriander powder - 2 tsp
• Fennel powder - 2 tsp
• Chickpea flour 2 tsp
• Dry mango powder - 1 tsp
• Red chili - 1/4 tsp
• Jaggery - 2 tsp Oil - for shallow fry
• Onion - 1 cut finely
• Boiled potato - 1 for stuffing

1. Wash 4-5 bitter gaurd well and pat dry. Remove the stalk then peel.

2. Slit the gourds. Cut it vertically so that it remains joined at the bottom. Remove all the seeds from inside.

3. Wash the gourd and peels too. Soak it in water for one more time and strain again. Repeat the process. Remove excess water

4. Coat with salt and keep aside for 30 minutes. Gather the peels in a bowl to use later. Add 1/2 tsp salt in peels, mix and keep it aside.

5. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric and stir well.

6. Add cut onion & saute till it gets light brown 6. Add peels of gourd and saute for 2 - 3 minutes.

7. Then, add coriander powder, fennel powder, dry mango powder, red chili, besan (chickpea flour), powdered jaggery and mix it well. And saute it for 2 minutes Then add boiled mashed potato in it and mix all the mixture and saute for further 2-3 minutes

8. Transfer this mixture into a bowl. 8. Add 1 or 1 1/2 tsp of stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.

9. Heat some oil in a pan, then place gourds in pan for cooking.

10. Cover the gourds and cook for 3-4 minutes on low heat. Check after 4 minutes.

11. After 4 minutes, Flip the sides when roasted from beneath. Cook until slightly brown in color from all sides and turn bit tender.

12. Serve hot with roti.