First, wash and set all the vegetables including the bitter gourds (karele) together on a tray, and then start cooking the Masala Bharre Karele
Prepare the Masala: First, grind the onions. Once they are ground, add salt, red chili powder, coriander powder, tamarind pulp, gram flour (besan), and oil, then cook the mixture.
Cool & Divide: Once the masala is fully cooked, transfer it onto a tray to let it cool down completely. After it cools, divide the masala into two equal halves
Prepare the Bitter Gourds (Karele): Peel the bitter gourds, keeping the peels and the karela bodies separate. Rub salt on both, wash them thoroughly, and then dry them completely. Stuff the Karela: Take one half of the cooled masala and use it to stuff the dried karela bodies. Once filled, tie them up securely with a thread so the filling stays inside.Fry: Heat oil in a wok (karhai) and fry the stuffed karele until they are nicely done.
Cook the Peels & Combine: In the remaining oil left in the wok, fry the karela peels. Add tomatoes, green chilies, a pinch of salt, and half a teaspoon of red chili powder to the fried peels.Final Touch: Finally, add the fried stuffed karela along with the second half of the reserved masala into the wok. Mix everything well, cook for a few more minutes, and turn off the heat. Your delicious Masala Bharre Karele are ready to serve!
