Ingredients:

• 500 gms karela (bitter gourd)

• 3 onions chopped into long

• 1 chopped green chilli

• 1 tsp chopped ginger

• 1/4 tsp asefodita

• 1 tsp jeera ( cumin seeds)

• 1/2 tsp turmeric powder

• salt as per taste

• 4 tbsp mustard oil

• some chopped coriander leaves for garnishing

Method:

1. Lightly peel the skin of the karela and chop them into 1/4 inch round rings. Apply salt and keep it to rest for 30 minutes. Then wash and keep aside for future use.

2. In a pan heat oil add the asefodita and jeera when it splutters add the ginger, onions and chilli. Cook on low flame till the onions are soft then add the turmeric,chopped karela and salt.

3. Cook on low lame without covering stirring at intervals till the karela are soft.

4. Remove in a serving bowl and garnish with chopped coriander leaves.

Serve with chapati or parathas.