Wash bitter gourd. Trim the ends and scrape the rugged surface until its smooth. Scrape, don't peel the karela. Save the scrapes.

Make a slit on one side of karela and remove the seeds if they are too big. Rub each karela with sour curd and set it aside for 30 - 40 minutes. My mom used to rub lots of salt on karela to reduce its bitterness. You can use either one of them.

Assemble: ingredients to make karela pakodas out of the scrapes.

Combine everything in a bowl.

Add besan and curd. Instead of curd you can water to assemble karela.

Mix and shape them like logs.

Deep fry or pan cook them. Set it aside.

Heat oil in a pan. Add karelas (bitter gourd).

Cook until light brown in color. Remove from flame and allow it to cool completely.

Assemble: spices for karelas (butter gourd). Combine them together in a small bowl.

Rub the inside of each karela with this spice mix. Set them aside.

Add sliced potatoes to a pan and cook until lightly brown. Remove and set it aside.

To the same pan add sliced onions and cook until soft.

Combine stuffed karelas, potatoes and leftover spice mix to the pan. Mix it well.

Cover and let it cook until potatoes and karelas are thoroughly cooked.

Add the besan karelas to the pan.

Cover and cook for another 3-4 minutes on a low flame. Adjust seasonings to taste.

Pair it with warm rotis and your favorite dal to make a delicious meal tonight.