Great the onions.
Add chopped tomatoes, ginger-garlic paste, green chillies, coriander leaves and give a good mix.
Now add anchor powder, coriander powder, turmeric powder, gram masala and salt.
Mix all the spices and let sit for 2-3 minutes.
The mixture will be watery as both onions and tomatoes will ooze out water.
Fill the mixture in the fried karelas.
Secure them with a cotton thread, it will ooze out more juice, please reserve this.
Add 1 tbsp ghee in a flat pan.
Place the karelas into a flat-bottomed sauté pan in a single layer.
Pour the reserved juice over the karelas.
Cook the karelas at medium temperature until they turn tender and are cooked through.
Serve with hot chapatis, along with some dal or curry.