Wash karelas thoroughly and using a knife
Scrape the skin and keep the scraped skin aside.
We will be using scarped karela to begin with.
Make a slit in the karelas length wise and remove the seeds. Sprinkle 1 teaspoon of salt on karela and rub it all over. Let this marinate for hour and half.
Wash the karelas thoughrouly and squeeze all the water out. Keep them aside to get little dry.
Prepare the stuffing : Heat 1 tablespoon of oil in a saucepan, add cumin seeds and asafoetida to it. After the cumin seeds crack, add the chopped onions and sauté till they are pinkish brown.
Add all the spices powder, grated ginger and sauté again.
Now add karela scrapings and sauté again. Cover the pan with lid and let it cook fir 5 minutes.
Open the lid and let it cook till all the water evaporates. Switch off the heat now and let it cool a bit.
Stuff the split karelas with this mixture. Keep the leftover mixture which we will use while cooking karelas. Join the slit in the karelas with the help of toothpick so that the stuffing does not come out while cooking.
Add 1 tablespoons of oil in a pan/kadhai over medium heat. Spread the stuffed karelas in the pan, and then the left over mixture and cover it with lid, and let it cook for about 5-7 minutes.
Turn the karelas to another side and sauté and let them cook from this side too. Repeat the process of flipping karelas until all the sides of the karela are properly cooked.
Switch off the heat and serve them hot, and take off tooth pick before serving. Enjoy it with poori or phulka.