Karela Fry

How to Prepare

1. Wash and scrape the skin of the bitter gourds (karela). Cut them into thin round slices.
2. In a mixing bowl, mix the karela slices with salt and turmeric powder. Let it sit for 15 minutes to reduce bitterness.
3. After 15 minutes, squeeze out the excess water from the karela slices.
4. Heat oil in a large frying pan over medium heat. Add mustard seeds and let them splutter.
5. Add urad dal and chana dal to the pan. Fry until golden brown.
6. Add the squeezed karela slices to the pan and stir well to coat with the tempering.
7. Sprinkle red chili powder, coriander powder, and sambar powder over the karela. Mix thoroughly.
8. Cook on medium-low heat for 15-20 minutes, stirring occasionally, until the karela is crispy and cooked through.
9. Add grated jaggery (optional) to balance the bitterness and stir for another 2 minutes.
10. Turn off the heat and serve hot as a side dish with rice or roti.