Bitter gourd recipe

Ingredients:

• 2 medium karela , sliced thinly
• 1 large onion, sliced
• 2-3 green chilies, slit (adjust for spice)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 2 tbsp oil (vegetable or mustard oil)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish) Instructions:

1. Prep the Karela:

• Wash the karela thoroughly. Cut off the ends and slice them thinly. If desired, sprinkle a little salt on the sliced karela and let it sit for about 15 minutes to reduce bitterness. Rinse and squeeze out excess water.

1. Heat Oil:

• In a large skillet or wok, heat the oil over medium heat.

1. Sauté Cumin:

• Add cumin seeds and let them sizzle for a few seconds until fragrant.

1. Add Onions and Chilies:

• Add the sliced onions and green chilies. Sauté until the onions are golden brown.

1. Add Ginger-Garlic Paste:

• Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant.

1. Add Karela and Spices:

• Add the sliced karela to the pan along with turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the karela with the spices.

1. Cook the Karela:

• Cover the skillet and cook on low heat for about 15-20 minutes, stirring occasionally until the karela is tender and cooked through. If the mixture becomes too dry, you can add a splash of water.

1. Serve:

• Once cooked, remove the lid and cook for an additional 2-3 minutes to allow any excess moisture to evaporate. Garnish with fresh coriander leaves and serve hot.