Mawa stuffed Karela

Ingredients:
Mawa (residue from malai after making ghee)
Karela, Kothmir, onion, adrak, green chillies, dhana-jeera powder, haldi,
chilli powder, garam masala, little sugar, lime juice and salt to taste
Method:
Peel and roll Karela with your palm to loosen the seeds. Then boil in salted water till it changes color and is partially cooked. Cool. slit on one side and remove the seeds.In the Mawa mix, kothmir, onion, adrak, green chillies all finely chopped. Add dhana-jeera powder, haldi, chilli powder, garam masala, little sugar, lime juice and salt to taste. Mix well addling a little of the karela seeds/pulp. Stuff this mixture into the karela.Now prepare a thick paste/batter with atta and water and seal the slit side of the karelas with this, instead of using thread.Heat oil and slip in the karelas, slit side downwards and fry till golden brown. Serve with parathas or puris. Since these karelas keep well for two/three days and taste good even cold they can be taken while travelling.