Take 250 gms bitter gourds and wash them.cut peel and chop the gourds.Remove the stalk from both ends and rub the knife to scrap the skin slit in the center keeping it joined at the back cut the gourd and remove off the seed and pith from it.

Take 2 tsp salt and use 1/2 tsp salt from it apply some salt inside and outside the gourds keep the salt coated gourds aside for half an hour.

Take the scrap and pith in a separate bowl and add 1/4 tsp to it and mix keep aside the scraps as well and after half an hour wash them.

Wash the gourds nicely to remove the salt squeeze off the water from the gourds and place them in a plate wash the salt coated gourd scrap and pith as well sieve it like this with a strainer.

To prepare stuffing preheat a pan and add 2tbsp oil to it once sufficiently hot add 1tsp cummin seeds.after sauteing for a while add 1 pinch asafoetida,1tsp turmeric powder and 1/4 cup(4tbsp)gram flour to it roast until it changes in colour.

Once roasted and ready add the washed scrap and pith into it followed by the spices add 2 tsp coriander powder fennel powder 1/2 tsp turmeric powder 1 tsp mango powder 1/4 tsp red chilli powder 1tsp salt and saute the spices turn off the flame and let the mixture cool.

Once the mixture is cool open the gourd and stuff it with the mixture press gently and close nicely stuff all the gourds like wise.

To fry the stuffed gourds pre heat a pan add 3-4 tbsp mustard oil place the gourds in oil for cooking make sure place the gourds in upright position reduce the flame cover and cook for 5 minutes then check later.

5 minutes are over flip the sides of gourds and cook from all sides until they get brown in colour check the gourds after every,3 to 4 minutes and roast from all sides when gourds are roasted from all sides pick them up and place them out in a plate these gourds can be kept out side for up to 2 to 3 days without a refrigerator.

Mouth watering gram flour stuffed bitter gourds are ready serve these tantalizing stuffed gourds with chapatti parantha or rice.