1. In a wok on slow to medium flame stir fry a cup of fennel seeds, a cup of whole coriander seeds, 2 tbsp of kalonji and 6 to 7 whole (long) Kashmiri red chillies.
2. Allow to cool for a few minutes. Then process the above mixture in a mixer-grinder till finely powdered.
3. Chop an onion very finely and keep aside.
4. Heat water in a pot. The water should be filling about half a pot.
5. Add the 3 peeled karelas to it (bittergourds). Do not trim off the ends of the karelas.
6. Now add 1 teaspoons heaped of salt and 1 teaspoons heaped of turmeric powder.
7. Cover and allow to boil.
8. After 10 to 15 minutes drain and wash in cool water.
9. In a bowl put the above processed masala which was prepared in step number 2.
10. Add 4 inches of jaggery, quarter teaspoons of salt, a very finely chopped onion and a tablespoon of mustard oil to the bowl containing the masala. Mix well and keep aside.
11. Remove the boiled karelas and wash them under cold water.
12. Now gently stuff the above prepared masala or spice mixture in the karelas and carefully tie each one with a thread.
13. Heat about 4 tablespoons of rice brain oil on a flat bottomed griddle.
14. Gently put the karelas on the griddle.
15. Cook, uncovered for about 10 minutes on low flame till the color darkens.
16. Allow to cool.
17. Slice and serve them hot with roti or parathas.
