Kerela Masala

1. Slit each bitter gourd lengthwise, using a sharp knife.
2. Scoop out the insides carefully creating a hollow in the center.
3. Apply a little salt to the inside and outside of the bitter gourd and let sit 10 to 15 minutes.
4. In a pan over medium-high flame, add mustard oil and splutter mustard seeds, cumin seeds and fennel seeds.
5. Add the onion paste and sauté for 2 minutes.
6. Add the tomatoes, ginger, green chili paste, turmeric powder, dry mango powder, garam masala, salt, and coriander. Mix well.
7. Sauté until the mixture separates from oil and let cool.
8. Drain the water from the bitter gourd and pat dry.
9. Fill the bitter gourd with the prepared mixture and tie with a thread.
10. Heat the oil in a pan on a medium flame and deep-fry the stuffed bitter gourds until they turn golden brown on all the sides.

Trivia

Goya chanpuru is an Okinawan stir-fried dish for the health-conscious inhabitants of the island. The dish mainly comprises bitter melon, onion, tofu, pork, and eggs.