Ingredients 

• 250 gms karelas
• 1 large-sized onion 
• 1 medium-sized garlic bulb
• 1 large-sized tomato
• 1 tbsp aniseed
• 2 tbsp coriander seeds
• 4-5 tbsp oil
• 1/4 tsp turmeric pd
• 1 tsp chilli pd
• Thread for tying the karelas

• Scrape the karelas and make slits. 
• Apply salt liberally in the slits and outside. Leave for 5-6 hrs. 
• Knead them well till they are soft and the bitter salt water is released. 
• Wash with fresh water 2-3 times and squeeze dry. 
• Heat oil in a kadai, add a few karelas at a time and fry them at low temp till brown. 
• Dry roast aniseed and coriander in a hot kadai and grind. 
• Heat 2 tbsp of oil. 
• Fry onions and garlic. 
• When the masala leaves the oil and is dry, it is ready for filling the karelas. 
• Cool the mixture. 
• Fill the masala in the karelas well. 
• Tie with the thread to avoid the filling from coming out. 
• Fry few pieces at a time at low temp. Do not add water. 
• Add little amchur or lemon juice, if desired. 
• Remove the thread before serving.