Ingredients:

10 – bitter gourd/ karela (cut to about 4 to 5 inches in size)
1 tbsp – grated coconut (fresh or dessicated)
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 1/2 an hour.
2.Drop them in boiling water for 2min and remove; sqeeze gently 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; cover with lid and cook for 4to5 min under sim, with a little water over the lid.
6.Remove lid, turn the karela and let it cook for 3 to 4 min under sim.
7.Sprinkle a few drops of water if necessary while during cooking.
8.Remove the lid, keep the kadai for 2 more mins on fire so that the karelas are browned and fried well, remove the threads and serve with rice and sambar.