Peal the Bitterground & make a cut between it n pull out the seads.

In a pan take 4 table spoon of matured oil heat it until it's gives a smoke.

Add whole garam masala saute it.

Add ginger garlic paste

Fry onion in it also fry the pealing and scrapped peices

Put this fried masala aside and let it comes on room temperature

Fill this stuffing (masala) into the Bitterground and tie them with a thread

Make a fried masala or thick gravy if you of onion tomato paste then stir these peices of Bitterground in it

Serve with chalati/ Parantha (Indian bread)