Take small-sized karela and remove its hard skin. Make a slit in the center and remove its seeds. Keep it aside.

In a pan, boil 4 cups of water, add salt, and mix well. Add karela pieces and boil for 3-5 minutes until they are 80% cooked. Avoid overboiling.

Remove the karela from the water using a sieve and rinse them with cool water, rubbing them slightly to remove bitterness. Keep it aside.

In a mixer jar, add 1 cup of mix chivda, 6-7 garlic cloves, 1 tbsp Kashmiri red chilli powder, salt to taste, and ½ tsp garam masala.

Cover the lid and grind it coarsely using pulse grinding.

Transfer the mixture into a mixing bowl and add 2 tbsp jaggery, 1 tbsp lemon juice, some coriander leaves, and 1 tbsp oil. Mix well.

The masala is now ready. Stuff it into the prepared karela. Keep it aside.

In a pan, add 5 tbsp oil. Once it heats up, add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, and 2-3 chopped green chilli slits. Saute them.

Add ½ tsp turmeric powder and mix well.

Add the stuffed karela and mix well.

Sprinkle some water over the stuffed karela. Cover and cook the sabzi for 5-7 minutes on low flame until the karela is fully cooked.

Sprinkle the leftover masala over the sabzi and add ¼ cup of hot water from the sides.

Cover and cook the sabzi for an additional 2-3 minutes.

Garnish with coriander leaves and serve hot with roti or rice.