Crispy Stir-Fried Bitter GourdVeg

1

Wash the bitter gourds thoroughly and trim the ends.

2

Cut them into thin slices. If the seeds are tender, you can leave them in; if they are hard, remove them.

3

Place the sliced karela in a bowl and sprinkle with salt. Add a splash of lemon juice (or vinegar) to help cut the bitterness.

4

Mix well and let it rest for at least 30 minutes at room temperature.

5

After resting, take handfuls of the karela and squeeze firmly to extract the bitter juices. Discard the liquid.

6

Rinse the squeezed karela under water once more, squeeze again to remove any excess salt or bitterness, and set aside.

7

Heat mustard oil in a pan over high heat until it is hot but not smoking.

8

Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.

9

Add the prepared karela to the pan and sauté on high heat until it starts to turn golden brown.

10

Stir in the slit green chillies and continue to sauté.

11

Add the spices: turmeric powder, red chilli powder, coriander powder, black salt, regular salt (to taste), and chaat masala (or amchur powder). Toss well to coat.

12

Lower the heat and mix in the coarsely chopped onions. The onions add moisture and a necessary sweetness to balance the bitterness.

13

Cover the pan with a lid and cook on low heat for 5–7 minutes until the onions and bitter gourd are tender.

14

Remove the lid, sprinkle with freshly chopped coriander, and stir in a spoonful of ghee for added aroma and flavor.

15

Serve hot.