Karela Sabzi

• Amchur

  5 ml

• Bitter gourd

  sliced into 1 cm half-moons, seeds and pith removed

  300 g

• Cumin seeds

  5 pc

• Oil

  20 ml

• Red chili powder

  1.3 ml

• Salt

  to taste

• Turmeric powder

  5 ml

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Method

1. 1Wash the bitter melon and slice it into 1 cm thick half-moons. Remove seeds and white pith.
2. 2Place the sliced karela in a bowl, add 1 tsp salt, and mix well. Let it sit for 15 minutes to draw out bitterness.
3. 3After 15 minutes, squeeze the karela firmly with your hands to remove excess water. Rinse lightly and drain thoroughly.
4. 4Heat 2 tbsp oil in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle until fragrant.
5. 5Add the drained karela and stir-fry for 5 minutes until it starts to soften and turn a deeper green.
6. 6Sprinkle 1 tsp turmeric powder and 1 tsp amchur (dry mango powder) over the karela. Mix well to coat evenly.
7. 7Add 1/4 tsp red chili powder (adjust to taste) and stir for 1 minute to release the aroma.
8. 8Cover the pan and cook on low heat for 8–10 minutes, stirring once or twice, until karela is tender but not mushy.
9. 9Remove from heat, taste, and adjust salt or amchur if needed. Serve warm.