Wash, pat dry and gently peel / scrape the rough skin off the karelas. Reserve and set aside the scrapped off skin. Rub a little salt on the karelas and leave to sweat.

Grate the raw mango, leaving the skin on.

In the same kadhai in which the besan was roasted, heat oil, add a pinch of hing, add the dry masala powders, stir briskly.

Add the scrapped off karela skin, saute well.

Add the grated raw mango and min in. Fry till the masala becomes dryish. Add salt to taste and a pinch of sugar.

Lightly brush the karelas with oil all over.

Heat oil in another pan. Add the chopped onions, saute till brown.

Add the mixed dry masalas powders.

Add the oven grilled stuffed karelas. Saute for 1 minute.

Cook covered on low-med heat for 10-15 minutes, adding droplets of water over the lid and stirring once or twice in between.