Wash the karela and peel off it's outer skin lightly,little bit. Make a slit in the karela at centre and remove it's seeds.This is done to remove it's bitterness. Apply salt on it and keep it aside for 15 minutes. The Karela was big so I have cut into the size as shown in pic.

After 15 minutes Karela will release water. Then squeeze the excess water without pressing Karela too hardly. Place it on another wide bowl.

Add little water, tamarind pulp, a pinch of turmeric powder and place it in a pressure cooker. Don't add whistle just steam it for 8 to 10 minutes. Don't over cook Karela. It should be little more than half cooked.

Meanwhile dry roast dhaniya, sauf,jeera,groundnut,til and grated dry coconut. Allow it to cool and coarsely grind it. I have made it in more quantity as this can be stored and used again.

After the Karela is steamed remove it from cooker and place it on a stainer.Allow it to cool. Take the required quantity of grinded coarse masala in a plate and add chilli powder,amchur powder,hing, salt, pinch of turmeric powder and mix well. Add a tsp oil to it for binding.

Now stuff this mixture in the karela. Take 2 to 3 tbsp of besan. Coat this stuffed Karela with Besan. Tie this with a thread so that stuffing does not come out.

Now in a Kadai add 4 tbsp oil.After it is hot add these stuffed Karela and cook on medium flame. Add all the stuffed Karela as it is only shallow fry. After sometime turn the sides and cook it.Add the masala left after stuffing to this Karela. So that we can get more enhanced taste.

Enjoy this stuffed Karela which does not taste bitter.Remove the thread before serving the stuffed Karela.