Select slightly ripe kantolas which have tough seeds. Cut each one into two and remove the seeds. Soak beaten rice for a few minutes. Drain and mash them. Add rest of the ingredients required for stuffing and mix. Stuff the prepared kantola pieces. Take all th ingredients of the batter in a vessel. Mix water to get coating consistency. Dip each piece of stuffed kantola in the batter and deep fry in oil to golden brown color. Serve with tomato ketchup or green coriander chutney.
Note: Kantola belongs to the family of karela. They are smaller and have fresh green color with soft poky skin.