250 grams tender karela / Bitter gourd
3 table spoon oil
1 Medium sized onion cut into 1 inch slices.
One large tomato grated
1/2 teaspoon saunf, fennel seeds
1/4 teaspoon Kalonji / Nigila seeds
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon amchur powder (dry mango powder)
1/4 teaspoon garam masala powder (Optional)
A generous pinch hing/asafoetida (Optional)
salt as per taste
1. Rinse the karela in water and pat dry.
2. Slice the karela into thin rounf pieces (or any other share as you like). Add 1/2 tea spoon salt, mix it well and keep covered to 30-40 minutes.
3. Squeeze out the water (dont clean it with water, let it contain the added salt).
Note: I generally neither peel the skin of karela nor I sqeeze out the water after keeping in salt, if you dont want it or feel it adds up to the bitterness, please peel of the skin .
3. Heat one table spoon oil in a heavy bottomed pan or kadai.
4. Add the karela slices and saute on a low or medium flame till the slices become lightly browned (skins slighly gets charred)
5. Take out the karela, add another tea spoon oil and add onion slices and fry till they become light golden brown.
6. Take out the onions and add to karela.
7. Add another table spoon oil, lower the heat to minimum, and add the seeds (kalonji, Fennel seeds, mustard seeds and cumin seeds).
8. Crackle on low heat (It should take 20-30 seconds)
9. Now add the grated tomato and fry for a minute on low-medium heat.
10. Now add all the dry spice powders (red chili powder, turmeric powder, dried mango powder, cumin powder, garam masala powder, coriander powder and salt to taste and mix well. Saute for 10-15 seconds on low heat.
11. Add Karela, onions and mix well for 10-15 seconds, add 1/4 cup of water and mix well.
11. Cook for 5-6 mins more on a low flame.
12. Serve Karele ki sabzi with daal chawal, phulka, roti aur parathey.