Rub salt all over the bitter gourd.
Place on a tilted tray and keep aside for an hour, or preferably overnight, to allow the bitter juices to drain off.
Heat water in a pan and add salt, turmeric, garlic and ginger pastes.
Stir and bring to a boil.
Add the bitter gourd and blanch until soft.
Drain and keep aside.
For the filling:
Dry roast coconut, groundnuts, sesame & cumin seeds in a pan until aromatic.
Grind all the ingredients together, except paneer, ginger, jaggery, coriander powder and chilli along with 1 cup water to make a fine paste.
Add remaining ingredients to the paste and mix well.
For tempering:
Heat oil in a frying pan and splutter cumin, mustard and fenugreek seeds.
Add curry leaves and stir.
Pour over the paste, mix well and divide into 12 equal parts.
Stuff each bitter gourd.
Arrange the bitter gourds in a greased roasting tray with the gash facing up wards.
Cover with aluminuim foil.
Punch holes in the foil and cook in pre-heated oven at 275F for 30 minutes, turning and basting with butter at regular intervals.
Remove form oven and uncover.
Serve with cumin-tempered potatoes & buttered seasonal vegetables on side.
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