Karela Masala

1. 1
   prep · ~15 min

   Salt the karela rounds to reduce bitterness.

   Toss sliced karela with 0.5 tsp salt in a bowl. Set aside for 15 minutes, then rinse thoroughly under running water and squeeze out excess moisture. Pat dry with a clean towel.

2. 2
   fry · ~8 min

   Shallow-fry the dried karela.

   Heat 1 tbsp oil in a heavy pan over medium heat. Add karela slices in a single layer and fry, stirring occasionally, until lightly browned and crisp at the edges. Remove and set aside.

   TIPDon't crowd the pan — fry in batches if needed. Crowding steams the karela instead of crisping it.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat remaining 0.5 tbsp oil in the same pan over medium heat.

   2.Add cumin seeds and let them sizzle for 30 seconds until fragrant.
4. 4
   saute · ~15 min

   Build the onion-tomato masala.

   1.Add sliced onions and cook until deeply golden brown, stirring often (8-10 minutes).

   2.Add ginger-garlic paste and sauté until the raw smell disappears (1 minute).

   3.Add chopped tomatoes, turmeric, red chili powder, and coriander powder.

   4.Cook until tomatoes break down and oil separates from the masala (4-5 minutes).

   TIPPatience with the onions is key — deep caramelization adds sweetness that balances karela's bitterness.
5. 5
   mix · ~3 min

   Combine fried karela with the masala.

   Add fried karela back into the pan. Sprinkle garam masala, amchur powder, and a pinch of salt. Toss well to coat every piece evenly with the masala. Cook together for 2-3 minutes so flavors meld.

6. 6
   garnish

   Garnish with fresh coriander and serve hot.

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