Take Karelas and peel off the upper layer of skin. Make a vertical slit and remove the seeds from inside.
Apply salt generously inside and outside. Keep it aside for 3 to 4 hours. Now wash them under a tap and squeeze out the excess water.
Take oil in a pan and saute the onions till golden brown. Add ginger garlic paste, stir for few minutes and then add rest of all dry masalas(spices), cook for 2 minutes and let it cool. Your filling is ready.
In each karela stuff the above masala and close the opening with a thread. Now shallow fry the karelas in a kadai(wok) by regularly turning each one of them. Keep cooking till karelas become golden brown.
You can preserve the delicacy in a refrigerator and enjoy it for a week.
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Food Tip - Preserve bitter gourd (karela) by drying it. Cut into thin slices and sun-dry. Store in airtight containers.