Open the half cooked Karelas with a knife giving chirs. You can remove or keep the Karela seeds. I kept for a kurkure taste.

Soak the mustard and zeera seeds in lukewarm water. To make the mustard paste take all the ingredientes except hing and oil in blender with little water.

In a wok heat oil, add hing when the oil is hot. Now add the blended mustard paste and cook in low medium flame till the water dried.

Cool down and use the cooked paste with a spoon and rub on inner and outer covering of Karela.

Put the Stuffing and shallow fry in medium flame till the colour of Karela changed.

Yummy and tasty stuffed Karela with cooked mustard paste ready to serve with Roti in breakfast.
Thanks 🙂

Notes:
You can store the cooked mustard paste for further use in Lauki Curry, Pickle, in Bhindi, small Brinjal and Tori stuffing.

Children will also love this preparation as this mustard paste is not bitter.

Stuffing