Wash and clean bitter gourd, wipe and pat dry with kitchen towel, keep in the air for 10 mins, when it's probably dried.

Scrape the skin of the bitter gourds, make a vertical cut on each bitter gourds, keeping the base intact, remove seeds out, with the help of a small spoon, rub some salt🧂to them, leave in the sun for 1 hr.

In a frying pan, Heat mustard oil to smoking point, remove from heat, let it cool down, again keep the frying pan on the flame, heat oil, add cumin seeds when start to crackle, add finely chopped onions 🧅, cook until it's soft, add ginger- garlic paste 🧄 cook for 1 min, add finely chopped Tomato 🍅, salt 🧂 mix well.

Add green chillies paste,mix well, add kashmiri red chillies powder 🌶️, cayenne pepper powder, turmeric powder, coriander & cumin powder, mix well, cook for 3 mins or oil comes out, add dry mango powder 🥭, fennel seeds powder, garam masala powder, finely chopped coriander leaves 🌿 mix well, cook for 2 mins.

Remove from the flame, keep aside, let it cool down, fry the bitter gourds in mustard oil, until golden brown, remove from flame,let it cool down and add stuffing in fried bitter gourds, tie a thread tightly around each bitter gourds.pre heat the bitter gourds and serve hot with puri, Indian parathas.

Garnish with finely chopped coriander leaves 🌿.

Note: these stuffed bitter gourds can be kept in fridge for 3-4 days, as no water is added to them.