Recipe
Why make it
A dry-style side dish of crisp-edged bitter gourd rounds cooked with plenty of sweet golden onions, fennel and a sour finish of amchur. Salting first tames the bitterness.
Serves 4
+ 6 more in the full recipe
Step 1 of 8
Cut the karela into 5 mm rounds and pick out any large, tough seeds. Toss with 1 tsp salt in a bowl and leave to rest for 30 minutes; you will see beads of green liquid on the surface.
Step 2 of 8
Squeeze the karela firmly in handfuls to press out the liquid, then rinse briefly and pat completely dry with a clean cloth. Dry pieces brown instead of steaming.
Step 3 of 8
Heat 3 tbsp oil in a wide pan over medium-high heat. Add the karela in a single layer, working in two batches if needed, and fry for about 10 minutes in total, turning now and then, until the edges are deep brown and slightly cri…
Step 4 of 8
In the same pan, add the remaining 1 tbsp oil over medium heat. Add cumin and fennel seeds and let them sizzle for 20 seconds until fragrant.
Step 5 of 8
Add the sliced onions with a pinch of the remaining salt. Cook, stirring often, for about 8 minutes until soft and golden brown at the edges.
The last 3 steps are in the full recipe.
Cook’s tip
Choose small, bright green karela; they have fewer seeds and are less bitter than large, pale ones.
Ready to cook?
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