To begin, wash the bitter gourd thoroughly under running water.

Once clean, pat them dry using a kitchen towel. And then trim the ends of the bitter gourd and make a lengthwise slit on one side. Be careful not to cut the bitter gourd into two halves.

Use a spoon or knife to remove the seeds and pith from the inside, creating a hollow cavity/chamber.

Heat a pan and add oil to it, and let it heat for a while on medium flame.

Add cumin seeds and chopped green chillies to the pan. Stir for a while.

Add onions to the pan and keep stirring until they started become translucent.

Now add ginger-garlic paste to the mixture and give a good stir. Cook for 4-5 minutes till the onions turn golden brown.

It's now time to add all the spices - turmeric, red chili, coriander, and amchur powder. Add salt to taste and mix well and stir for 2-3 minutes on low flame and then turn off the heat.

Repeat the process for all the bitter gourds until they are all stuffed.

Heat oil in a medium/large pan or skillet over medium heat. Once the oil is hot, carefully place the stuffed bitter gourds in the pan.

Cook for a few minutes over medium heat until they start to brown. Flip them gently, carefully and cook on all sides until they are evenly cooked and golden brown.

Once cooked, remove the Bharwa Karela from the pan and arrange them on a serving plate.