In a mortar and pestle, add 7–8 garlic cloves, a pinch of salt, 1 tsp cumin seeds, and 1 tbsp red chilli powder. Coarsely crush it. Garlic chutney is ready—keep it aside.

Now in a mixing bowl, add ½ cup gram flour, crushed garlic chutney, ½ tsp turmeric powder, salt to taste, 2 tbsp coriander powder, 1 tbsp Kashmiri red chilli powder, 2 tbsp white sesame seeds, 1 tsp fennel seeds, 4–5 tbsp jaggery, 1 tbsp lemon juice, 2 tbsp oil, and ½ cup chopped coriander leaves. Mix well. The masala is ready—keep it aside.

Take 350 grams of small-sized karela. Peel the skin and make slits in the center. Remove the seeds and stuff the karela with the masala. If any masala remains, keep it aside.

Now, in a pressure cooker, heat some water and place a dish on the rack. Arrange the stuffed karela on it. Cover the lid and cook on high flame for 5 whistles.

Once the pressure releases naturally, open the lid. The karela will be properly cooked with the masala.

In a kadai, add 4–5 tbsp oil. Add 1 tsp cumin seeds, a pinch of hing, a few curry leaves, 2 chopped green chillies, and 1 tsp grated ginger. Sauté briefly.

In a mixer jar, add 2 onions and grind them into a smooth paste. Add the onion paste to the kadai and sauté until oil releases from the sides.

Then add ½ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp kitchen king masala, 1 tbsp jaggery, and some water. Sauté the masala until oil releases from the sides.

Now add ½ cup tomato puree and salt to taste. Sauté the gravy until oil releases again.

Add the remaining masala and sauté it well.

Then add the stuffed karela and mix gently with the gravy.

Add ½ cup hot water and mix well. Cover and cook the sabzi on low flame for 5–7 minutes.

Finally, add 1 tsp lemon juice and some chopped coriander leaves. Mix well.

Bharela Karela nu Shaak is ready. Serve hot with roti or bajra rotla.