First soak karela in salted water for half an hour.
Then cut karela into circular thin rings.
Heat oil in a heavy pan.
Add cumin seeds, allow to splutter.
Add garlic, stir till pink.
Now add karela rings and mix.
Add red chilli powder, garam masala, turmeric powder and salt.
Add water and keep stirring for a few minutes.
Cook for 10 to 15 mins on a gentle flame.
Serve hot with rotis, parathas or rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.