In a pan, add 5 tbsp oil. Add the stuffed karela and fry on medium flame until slightly crisp. Take out the fried karela onto a plate and keep it aside.
In the same pan, add the remaining 4 tbsp oil. Add cumin seeds, chopped green chilli, and chopped ginger. Saute.
Add chopped tomatoes and salt. Saute until the tomato becomes soft.
Add ½ tsp Kashmiri red chilli powder and saute.
Add the remaining masala and saute.
Add the stuffed karela and mix well with the gravy.
Add ½ cup hot water and mix well.
Cover and cook the sabzi for 5-7 minutes on low flame, so the masala gets absorbed into the karela.
When the oil separates from the sides of the gravy and the karela is cooked properly, the sabzi is ready.
Garnish with coriander leaves and serve hot with roti or rice.