Ingredients

The following ingredients have 4 Servings
  • 0.6 pound bitter gourd (karela)
  • 4 tablespoons mustard oil (or any other cooking oil)
  • 1/4 teaspoon asafoetida (hing) (skip for gluten free)
  • 1 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon nigella seeds (kalonji)
  • 1 teaspoon cumin seeds (jeera)
  • 1 cup thinly sliced onions
  • 2 teaspoons ginger garlic paste
  • 1 teaspoon coriander powder
  • 2 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons crumbled jaggery (gud)
  • 2 teaspoons tamarind paste

Instruction

  • Wash karela with water and peel it using a vegetable peeler. Do not discard the peel. We will use it later in the recipe.
  • Rub approximately 2 teaspoon salt all over karela and keep them aside for 10 minutes.
  • Wash the karela well with water and cut it into thin rounds (0.25 inch).
  • Heat oil in a medium-size skillet over medium-high heat. An iron kadai works great for this recipe too.
  • Once the oil is hot, add asafoetida, fennel seeds, nigella seeds, and cumin seeds, and let them crackle for 3-4 seconds.
  • Add onions and fry on medium-high heat until they are nicely browned (8 – 10 minutes), stirring frequently.
  • Add ginger garlic paste and fry for another 2 minutes.
  • Now add coriander powder, chili powder, turmeric powder, salt, and the karela peel and fry for a minute.
  • Add the sliced karela and mix everything well.
  • Reduce the heat to low.
  • Cover the pan with a tight-fitting lid and cook until karela is tender (10-12 minutes). Stir a few times while cooking.
  • Add jaggery and tamarind paste and mix well.
  • Cover and cook for 1-2 minutes.
  • Check for salt and add more if needed.
  • Serve hot.