Karela Curry

How to Prepare

1. Rinse and peel the karela (bitter gourd). Slice them into thin rounds and remove seeds if desired.
2. Soak the karela slices in salted water for 20 minutes to reduce bitterness, then drain and rinse.
3. Heat 4 tablespoons of oil in a large pot over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until golden brown (about 5-7 minutes).
5. Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
6. Add chopped tomatoes and cook until they turn mushy (about 5 minutes).
7. Add turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala. Mix well and cook for 2 minutes.
8. Add the karela slices and mix to coat them with the masala. Cook for 5 minutes.
9. Add 4 cups of water, tamarind paste, and jaggery. Stir well and bring to a boil.
10. Reduce heat to low, cover, and simmer for 20-25 minutes or until karela is tender and gravy thickens.
11. Adjust salt and spices as needed. Garnish with chopped coriander leaves before serving.
12. Serve hot with roti, paratha, or rice.