3 medium Karela – Bitter Melon (I use Chinese ones as they are not as bitter as the ones found in Fiji)
2 tsp corriander powder
3tbs tamrind pulp
1/2 tsp tumeric powder
1/2 tsp cumin (lightly roasted)
3/4 tsp paprika powder
4 cloves garlic
3 tbs cooking oil
chili and salt ajdust to your own to taste
fresh curry leaves
Wash,Peel and deseed the bitter melon (do not throw away any peels or seed)
Mix the peels,seeds, and all the above ingredients in a blender and pulse until it becomes a fine paste.
Add about 3 tbs oil in a non stick pan and cook the masala paste until the oil separates from the paste.
Stuff the karela with the paste and tie with a thread or kitchen twine so it does not leak while cooking.
In a fry pan add 4 tbs oil and add stuffed karela and fry on medium to low heat while frequently turning until all sides are dark.
tongue-in-cheek Serve with Roti