Stuffed Karelas in Makhani Gravy

For the makhani gravy

 Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft.
Allow to cool completely and remove the cloves and cinnamon and discard them.
   
 Blend the mixture into a smooth purée.
    
Heat the oil in a non-stick pan and add the cumin seeds.
    
When the cumin seeds crackle, add the puréed tomato mixture, kasoori methi, chilli powder and salt and simmer for 5 to 7 minutes.
    
Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.


Method
 
Place the steamed bitter gourd on a serving plate and pour the hot makhani gravy over it.
    
Serve hot with chapatis.

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