The offered dish is a Punjabi delicacy that will make even the first-time taster fall in love with this rarely available dish in the restaurants. The bitter melon is first cleaned, slit, coated with salt and allowed to marinate, eliminate most of the bitterness and tenderize it. After a few hours the seeds and pith is scooped out to add to a tangy stuffing prepared with chopped red onions, mashed potatoes, ginger, garlic, pickled mango paste, turmeric, a ground blend of spices, whole cumin, coriander and fennel seeds. The stuffing is filled in each of the hollowed bitter-melon and tied with a culinary thread. The bitter melons are shallow fried in an Indian iron wok called Kadhai until soft and well-tempered. Available as a side dish or packed to go. Usually stays good for one week if kept refrigerated in a zip lock bag.