Masaledar Karele

INGREDIENTS:

Bitter gourd (karela) - 12 medium

Salt - to taste

Coriander powder - 2 teaspoons

Cumin powder - 2 teaspoons

Turmeric powder - 3/4 teaspoon

Dry mango powder (amchur) - 1 1/2 tablespoons

Red chilli powder - 3/4 tablespoon

Garam masala powder - 1/2 tablespoon

Fennel seeds (saunf) - 3 1/2 tablespoons

Oil - 5 tablespoons

Onions, finely chopped - 2 large

Sugar - 1 tablespoon

METHOD:

Scrape the bitter gourds. Slit and remove seeds. Apply salt and keep aside for half an hour. Squeeze lightly and wash them under running water. Wipe dry. Dry roast all the masala powders one by one on low heat till fragrant. Dry roast the fennel seeds and grind coarsely. Mix all the powders together. Heat one and a half tablespoons of oil in a pan and sauté the onions till golden. Take it off the heat and add the masala powders, salt and sugar. Fill the masala mixture into the slits of the bitter gourds. Heat the remaining oil in a wide pan. Neatly arrange the bitter gourds on the pan. Cover with a tight lid and cook over low heat till done. Uncover and sauté the vegetables till lightly browned. Serve hot.