Wash and trim the edges of the bitter gourds, no need to peel (to retain the fiber) and make a cut vertically keeping the edges intact and scoop out the seeds.

Apply salt all over the bitter gourds inside and outside and leave it for 2 hours.

Dry roast chana dal,urad dal, coriander seeds along with cinnamon and cloves until the dals turn slightly red in colour and give out the aroma, switch off the flame

In the same pan add dry coconut,sliced onion and garlic pods and fry for a couple of minutes and let them cool down

Grind raw coriander seeds with the roasted dals, red chilli powder, turmeric powder, sabji masala to a coarse powder.

Add the roasted coconut, onion, garlic and tamarind pulp and jaggery and grind to a paste.

Heat 1 tablespoon oil and add the ground paste and fry until the mixture is dry and starts leaving the oil at the edges.

Stuff the slit bitter gourds with this mixture.

Heat a wide pan and add 1 tbsp oil and place the bitter gourds with the stuffed side down and let them cook over low-medium flame until they are brown and roasted on all the sides.

Keep turning them occasionally for even roasting and colour.

Garnish with coriander leaves and serve it hot with hot steamed rice, dal/sambar/rasam.