Karela masala

Serves 2

4 small to med sized bitter gourds

1 onion finely chopped

2 small tomatoes chopped

2-3 green chillies chopped

1 tbsp. chopped ginger-garlic

1 tsp. cumin seeds

1 tsp. red chilli powder

1/4 tsp turmeric

1 tsp ground coriander

1/4 tsp garam masala

1/4 tsp amchur

salt to taste

Use a peeler to roughly peel the gourd skin and chop it up into bite sized pieces.

Heat about 2-3 tbsp of oil and add cumin seeds. When slightly brown, add onions with green chillies and cook until onions are brown. Add red chilli, ground coriander, turmeric, amchur and salt to taste. Saute until the spices are well blended. Add chopped tomatoes, ginger and garlic. Cook until the tomatoes are well bhoonoed (juices dry up). Add bitter gourd, salt to taste and 2 tbsps of water. Cook until the bitter gourd is done. Sprinkle garam masala on the top before serving.

Variation: you can add potatoes to this mix as well. Cube and steam the potatoes until half way done and then add them with the bitter gourd to cook.