Peel and cut the karelas lengthwise in half, scoop out the seeds and inner flesh.
Sprinkle them with salt to release the moisture.
Drain the excess water and keep the karelas pressed under a heavy weight, overnight or for 3-4 hours.
For the filling:
Heat 2 tablespoons of oil in a pan and saute the onion, bell pepper, broccoli for about 30 seconds.
Mix in the tomato, salt, basil leaves, cinnamon powder, clove powder, brown sugar, balsamic vinegar and red chilli flakes.
Cook for for another 40 seconds approx and remove from the stove.
For the spice dust:
In a big dry plate, mix the besan, corn flour, onion powder, garlic powder and jeera powder together
For the karelas:
Stuff the karela halves with the filling and grated cheese.
Close both half tightly and roll them in this spice dust
Heat enough oil to pan fry the karelas for 3-4 minutes on each side.
Cut into cubes and serve hot.
Key Ingredients: olive oil, cumin seeds, garlic, cornflour, red chilli, cloves, basil, bitter gourd, onion, bell pepper, broccoli, tomato, brown sugar, basil leaves, cinnamon, kashmiri mirch, balsamic vinegar, cheese, gram flour, corn flour