Crispy Spiced Bitter Gourd Fry

1. 1
   prep · ~15 min

   Salt and rest the bitter gourd slices.

   1.Wash the bitter gourd and pat completely dry.

   2.Slice into thin rounds (about 3 mm thick).

   3.Toss the slices with 0.25 tsp salt and set aside for 15 minutes.

   4.Rinse the slices thoroughly under running water and squeeze out excess moisture.
2. 2
   fry · ~10 min

   Pan-fry the bitter gourd until crisp.

   1.Heat 2 tbsp oil in a heavy-bottomed pan or cast-iron skillet over medium heat.

   2.Spread the bitter gourd slices in a single even layer.

   3.Fry for 8-10 minutes, stirring occasionally, until golden brown and crisp at the edges.

   4.Remove from the pan and set aside on a paper towel.

   TIPDon't crowd the pan — fry in batches if needed. Crowding steams the slices instead of crisping them.
3. 3
   temper · ~7 min

   Temper the spices and onions.

   1.Add the remaining 1 tbsp oil to the same pan.

   2.Add cumin seeds and let them splutter for 30 seconds.

   3.Add sliced onions and sauté until golden brown, about 5-7 minutes.
4. 4
   saute · ~2 min

   Combine the fried karela with the spiced onion mix.

   1.Reduce heat to low and add turmeric powder, coriander powder, red chili powder, and 0.25 tsp salt.

   2.Sauté for 30 seconds until the spices bloom and become fragrant.

   3.Return the fried bitter gourd to the pan and toss well to coat every slice evenly.

   4.Sprinkle garam masala and dry mango powder, then sauté for 1 more minute.

   TIPKeep the heat low while blooming the spice powders — they burn quickly and turn bitter.
5. 5
   garnish

   Garnish and serve hot.

   Transfer to a serving bowl, scatter fresh coriander leaves on top, and serve immediately alongside dal and rice.

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