Peel the bitter gourds and make a slit lengthwise.

Remove the seeds and save them.

Apply salt inside and outside the bitter gourds and to the seeds. Let it rest for 30 minutes to reduce bitterness.

Squeeze out excess water from the bitter gourds and dry with a kitchen towel.

Grind the ingredients listed for the masala paste into a smooth paste.

Dry roast all dry spices except coconut. Grind with coconut to make a dry masala powder.

Heat oil in a pan and add the masala paste and bitter gourd seeds.

After a minute, add the dry masala powder, Kashmiri red chili powder, salt, and garam masala.

Cook for 8-10 minutes until the masala is well cooked.

Turn off the heat and let the masala cool slightly.

Stuff each bitter gourd with the prepared masala.

Heat some oil in a pan or griddle.

Place the stuffed bitter gourds in the pan and cook on all sides until golden brown.

Cover the pan and cook until the bitter gourds are tender.

Serve hot with Panchmel Dal and Phulka.