Ingredients

3 karela (bitter gourd/melon)

1 tbsp oil

2 curry leaves

1 medium onion, chopped

2 garlic cloves, minced

1 large tomato, chopped into big pieces

1″ piece of ginger, grated

1/4 cup coriander, chopped

Spices: 1 tsp cumin seeds, 1/2 tsp mustard seeds, 1/2 tsp salt, 1/4 tsp turmeric powder, 1/8 tsp asafoetida powder, 2 cloves (or 1/8 tsp clove powder), 1 tsp red pepper powder, 1 tbsp coriander-cumin powder, 1/2 tsp amchur (raw mango) powder, 1/8 tsp garam masala (optional)

Directions

(Note: use a heavy bottomed pot- NOT a non-stick pot)

1. Wash and peel the karela.  Cut them into 1/4 inch slices.  Soak these in water with 1 tsp salt for ~2 hours.  Drain and squeeze the slices.  Run them under tap water for a minute, then let them drain while you make the rest of the dish.

2.  Fry the cumin and mustard seeds in the oil on med-high heat until the mustard seeds start to pop (~1-2 min).  Add the curry leaves, onions, and garlic and saute for ~5 min.

3.  Add the remaining spices and fry for another 1-2 min.

4.  Add the tomatoes and cook on med heat until the liquid is gone (~15 min).

5.  Add the ginger, karela, and 1 cup water.  Cover and simmer till almost dry on low heat (~30 min), stirring occasionally so it doesn't stick to the bottom of the pot.

6.  Top with coriander and serve hot with rice or bread (naan, roti, etc.) of your choice!