Stuffed Karelas in Makhani gravy

4-5 small karelas ( bitter gourd) 

For stuffing:
3-4 onions, grind into paste
2 tsp ginger paste
2 tsp garlic paste
1 tsp haldi powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp amchur powder

For gravy:
1 bayleaf
3-4 cardamons
3-4 cloves
2 tomatoes, grind into paste
2 tsp ginger paste
1green chilli chopped
1/2 tsp haldi powder
2 tsp coriander powder
2 tsp kashmiri red chilli powder
1 tsp Maggi masala/tandoori masala/garam masala powder
1/2 cup yogurt/dahi
1 tsp wheat flour/chapati ka atta
2 tsp kasoori methi

METHOD:
Wash and clean the karelas. Dry them. Scrape the skin a little. Slit with a knife and scrape out the seeds.
Drop the karelas in boiling water to which haldi and salt has been added. Boil for 5-7 minutes till karelas become soft. Drain and keep aside.

Method for stuffing:
Heat oil in a pan and to it add onion paste, ginger paste and garlic paste. Saute till oil gets seperated. Add haldi powder, red chilli powder, coriander powder, amchur powder, salt and mix well. Add a little water and cook till masala become a little dry. After it cools, stuff the masala into the karelas, tie a thread so that the stuffing does not come out. Keep aside.
Heat oil in a flat pan and shallow fry it properly till it changes color.

Makhani gravy method:
Heat oil in a pan. Add to it bayleaf, cardamons and cloves (I use 3 tsps of Everest shahi biryani masala instead of these). Add tomato puree, ginger paste and green chillies. Saute till oil seperates. Add haldi powder, coriander powder, kashmiri red chilli powder, tandoori masala. Mix well. Add little water and cook for 5-7 mins. 

Meanwhile beat the yoghurt to which wheat flour has been added. Add this to the gravy, salt, little water. Put flame off when it boils. Add kasoori methi. Mix well.
Take out the thread from karelas. Pour gravy over the karelas. Serve hot with rice or chapati.