Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes. Wash them well under running water and transfer onto a kitchen towel.
Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour. Now add the coconut and saute till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes. Add the tamarind paste. Mix well and saute for 2-3 minutes.
Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.
Fill each of the karela pieces with the stuffing and keep aside.
Heat remaining oil in a frying pan and arrange the stuffed karelas. Fry on both sides on a low flame. Then cover and cook till they turn soft. Keep flipping them over at intervals.
When done, serve with rice, drizzled with some ghee or enjoy with chapatti as a side dish.
