Karela/Bitter gourd(BG) is always been my favourite vegetable since childhood.
My mom used to make stuff, pulusu(kozhambu) and pitla (koottu) very tastily.
I made a little change and added some more ingredients to add more aroma and taste. hope you like it.
Lets go to the recipe.
Fry onions, garlic, chilli, ginger in the oil until roasted.Add the other ingredients given under stuffing. Saute for 3 minutes till it gets mixed up.
I don't use besan for karela stuffing, instead I use coconut.
Scrap the outer skin of kakarakaya/karela. Make a slit in the middle and remove the seeds. Put all the bitter gourds in a bowl of water mixed with salt and tamarind pulp. This helps in reducing bitterness.
Take oil in a pan and put the BG's, fry for 2 min, then sprinkle some water and close it with lid. Keep the flame in medium. Make sure to keep an eye on it and sprinkle more water if required. This will make the BGs cook and the masala to get deeper into it.
When you find them cooked, keep the pan open and fry them by turning the BG's frequently.
Once they are fried, server hot with rice.