INGREDIENTS (6 servings)

10 or 12 Karela or bitter gourd, washed and peeled

• Keep 2 teaspoons of karela skin aside.
• Slit the karela lengthwise down the middle but do not cut it all the way through. It should stay as one piece.
• Remove all of the inner contents and seeds. Keep aside.

3/4 cup oil (corn or canola)
2 tablespoons chickpea flour (gram/besan flour)
1 tablespoon jaggery
2 1/2 tablespoons coriander and  cumin powder (dhana jeera)
1/2 teaspoon turmeric
2 teaspoons red chili (or to taste)
2 teaspoons whole cumin
1 cup coriander leaves, washed and finely chopped
1/2 cup water
salt to  taste

METHOD
1. In a bowl, mix all of the inner contents and seeds from the Karela, jaggery, chickpea flour, coriander and cumin powder, turmeric, 1 teaspoon red chili powder, whole cumin and Karela skin.
2. Add salt and 1/2 cup coriander leaves and mix well. This is all of the ingredients mixed.

3. Stuff the Karela with this stuffing. ( keep one  tablespoon of stuffing aside)

4. Put a saucepan on medium heat, add oil. Once the oil heats up, add 1 teaspoon of red chili powder and turmeric.
5. Add the stuffed Karela and the water. Cover the pan.
6. Lower the heat to medium low and stir occasionally softly so that the Karela does not break.
7. Keep it on the stove for 30 minutes and the Karela will become soft.
8. Add the 1 teaspoon stuffing  and the remaining coriander leaves to the pan and stir. Cover the pan, turn off the stove and leave the pan on the stove so that the additional stuffing and coriander become soft.

9. Serve hot with naan ,roti, paratha or rice. You can even make pita bread sandwiches or wraps using gluten free bread.

Note: Allergy friendly, Vegan, Gluten-free, Dairy-free and Nut-free.