• Wash and pat dry the bitter gourds. Ensure that they are fully dry and use a kitchen towel to dry them.
• Halve them and scoop out the seeds. Cover. Set aside.

Make the stuffing

• Heat a pan with 2 tsp oil. Add onions and fry till they soften up and begin to brown here and there.
• Add roasted peanuts and coconut. Turn down the heat. Mix well.
• Now add tamarind pulp ,salt, jaggery, sambar powder and chili powder. Stir to combine.
• Cook for 30 secs on low flame.
• Once done, let cool and grind to a paste without adding any water.
• Now, stuff each half of the bitter gourd with 1 to 1.5 tsp of the filling. They must be filled till the edges.

Cook Karela

• Once done, heat 2 tbsp peanut oil in a pan.
• Add the mustard seeds and when they splutter, add urad dal. Allow the dal to become golden brown.
• Add turmeric powder and give a quick stir.
• Place the bitter gourds one by one filling side up and cook on medium flame for about 3 to 4  mins.
• Then flip the gourds over and roast on the stuffing side till edges are golden. Takes about 5 to 7 mins on medium heat.
• When the edges on the gourds begin to brown and it is fork tender, it is ready to be served.