Karela (Bitter Melon Stir Fry)

Prepping Karela

1. Wash the bitter melon and remove any hard/red seeds. If the karela is small and has tender seeds, it is not necessary to remove them. Then slice them into thin rounds.
2. (Optional) Sprinkle salt over the chopped bitter melon, mix well and leave for about 30 minutes. Then Squeeze the bitter melon gently between your palms to remove the bitter juice.

Cooking Karela

1. Heat oil in a large heavy bottom saucepan on medium-high heat. Then reduce heat a little and add cumin seeds and asafoetida. Let them sizzle for a few seconds.
2. Add onions and cook them for 2-3 minutes. We don't want to brown the onions here, just cook them to make translucent.
3. Add all the spices - turmeric powder, coriander powder, cumin powder and red chili powder. Add salt if you did not add it to remove bitterness of karela.
4. Add the chopped bitter melon and mix it well.
5. Cover the pan and cook for about 10-15 minutes. Reduce the heat to low. Let the karela cook till done while stirring at regular intervals.
6. Add the gram flour and mix well. Then add jaggery and mix well till the jaggery melts.
7. Add the dry mango powder and mix well. Remove from heat.
8. Garnish with cilantro and serve!