Ingredients
• 300 gms bitter gourd (karela)
• 600 gms organic onions (pyaz), cut in long, fine pieces
• 3 tbsps cold pressed organic avocado oil
• 1 tbsp whole organic coriander seeds
• 1 tbsp fennel seeds
• ¼ tbsp asafoetida
• ½ tbsp organic turmeric powder
• ½ tbsp organic cumin seeds
• ¼ tbsp Nigella seeds (kalonji)
• ¼ tbsp organic fenugreek dried leaves
• ½ tbsp dried mango powder
• ½ tbsp green chilli
• Salt to taste
Preparation
• Wash the bitter gourd with clean water, remove outer skin by scratching and cut in fine, circular shape.
• In a big bowl, take the cut bitter gourd and add some salt. Leave it to rest for 15 minutes. This process will enable the bitter gourd to release water thereby reducing its bitterness.
• In a pan, add coriander seeds, fennel seeds, cumin seeds, and fenugreek leaves. Dry roast them for about two minutes till the colour changes to light brownish and a nice aroma starts coming out of them.
• Switch off the gas and take the dry roasted masala in a plate. Let the roasted masala cool down for about three to four minutes and grind them in a grinder.
• Take the bitter gourd which has rested for 15 minutes and wash it again with water. Remove the water well.
• In a pan, add oil and let it heat. When the oil is hot, add asafoetida and onion. Cook them for about three minutes. Then, add the bitter gourd and mix well.
• Add turmeric powder, green chillies and salt to taste. Mix them well. Cover the lid and let it cook for three minutes on low to medium flame. Remove the lid and mix the contents well. Again cover the lid and let it cook for three minutes.
• Remove the lid and mix well. Now add the dry roasted and grinded masala, dried mango powder and mix well. Again cover the lid and let it cook for three minutes.
• Then, remove the lid and mix well. Now set the temperature to high and cook it for three minutes by stirring continuously. This will make the bitter gourd crunchy. Your dish is ready to serve.
