First wash Karela, peel off and make a cut in between and fill salt inside. Keep them aside for two three hours just to reduce the bitterness.
Now wash it and squeeze it, do the same with peel and mix all the spices to fill inside the Karela.
Put a kadai on flame add mustard oil, heat up and put karela filled with marsala, stir it for a while cover it with the lid and cook it on low flame.
Stir in between, it will take twenty minutes to cook completely
Remove the lid and cook it for five minutes openly, crispy and tastykarela is ready to serve. You can have it with chapati, paratha or poori and with rice and dal also.
