Bitter gourds (Karela) halved vertically, seeded and sliced 500 grams
Salt to taste
Turmeric powder 1/2 teaspoon
Fennel seeds 1 tablespoon
Cumin powder 1 1/2 teaspoons
Red chilli powder 2 teaspoons
Dried mango powder (amchur) 1 1/2 teaspoons
Carom seeds (ajwain) 1/2 teaspoon
Oil 1 1/2 tablespoons
Curry leaves 7-8
Medium onions chopped 2
Fresh coconut scraped 1/4 cup + to garnish
Fresh coriander leaves chopped 1 tablespoon to garnish
Take the bitter gourd in a bowl, add salt and turmeric powder and mix well. Set aside for 15-20 minutes.
Heat a non-stick pan, add fennel seeds and dry roast till golden. Transfer into a mortar and pound coarsely with a pestle. Add cumin powder, red chilli powder, dried mango powder and carom seeds and mix well.
Add this spice mixture to the bitter gourd slices and mix well.
Heat oil in a non-stick pan, add curry leaves and saute for 1 minute. Add onions, mix and saute till translucent. Add the bitter gourds, mix well, cover and cook till done.
Add coconut and coriander leaves and mix gently.
Transfer into a serving bowl, garnish with coconut and coriander leaves and serve hot
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