Karela -- Kakarakaya -- Bitter Gourd -- Bitter Melon is not liked by many for of its bitterness. But it is very healthy, it controls glucose levels in the blood, It is a good antioxidant and It also improves our digestive system.
I know two ways to cook this. In the first method, we first pressure cook bitter gourd, without cutting, for one whistle.
Cool them completely, drain excess water, let them come to room temperature, then slit and stuff the masala and fry them in the oil.
For the second method, we slit them, stuff the masala and heat oil and fry them in the oil. But it takes more oil. You can follow any method which is convenient for them.
I normally follow the first method. This I have learnt from one of my neighboring aunt. It takes very less oil.

Ingredients:

Small Bitter Gourd/Kakarakaya - 16 no.s
Cumin Seed Powder - 4 to 6 tbsp
Red Chlli Powder - 4 to 6 tbsp
Salt - to taste
Besan - 1 tbsp
Oil - 3 tbsp
Increase or decrease the quantities according to your taste and number of bitter gourd we use.

Procedure:

Mix besan, cumin seed powder, salt and red chilli powder well. Keep a side.
Without cutting the edges, pressure cook the karela for only one whistle.
When the pressure from the cooker goes off, take them out and rinse with cold water. So that the heat from inside also goes off.
Allow this also cools completely. Slit them, as we do it for any any stuff curry, with a sharp edged knife. Do this process slowly, as it is already cooked one, it may split, if we press hard.
Stuff the above mixed masala in each karela.
Heat oil in a kadai, slowly drop each karela in it. Stir occasionally.
Once all the karela turns into brown color, transfer it into serving plate.
Serve stuffed karela with hot piping rice.

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