Peel karela. Make a slit in its centre and apply salt in slits and keep aside for 4-5 hours. Sprinkle salt over peels too. This way its bitterness is removed. Then wash it thoroughly in running water 2-3 times and remove excess water. Wash its skin/peel also and remove excess water by pressing them between your palms.

Wash peel and chop onion. Make a paste of tomato and green chilli.

Fry karela in mustard oil and when it turn golden brown remove it in a plate.

Now in the remaining oil first add ginger and garlic paste and saute for 1 minute. Now add karela peels and saute for 5 minutes. Add chopped onion and cook till oil leaves the karahi and onion turn golden brown.

Mix all dry masale and stir well and saute for 1 minute till it mixes well.

Now add tomato puree and cook for 2 minutes. Now add fried bitter gourd and toss it well in this masala and cook on low flame till it mixes well. In this way karela gets soften in tomato puree.

Separate bitter gourd in a plate and fill its slit with cooked karela peels and serve hot with chapatti or rice as a side dish.