Ingredients

• 6 - medium-sized karelas
• 2 tsp - salt
• 4 tbsp - oil
• 1/2 tsp - cumin seeds
• 1 - medium-sized onion
• 1 tbsp - ginger-garlic paste
• 1/4 tsp - turmeric powder
• 1 tsp - coriander powder
• 1tsp - garam masala
• 1/4 tsp - red chilli powder
• 1 tsp - lemon juice
• 2 tsp - chopped coriander leaves
• 1/4 cup - water

How to Make Crunchy Karela

• Peel karelas and chop.
• Add 1 teaspoon of salt and leave the karelas aside for 3 hours.
• Squeeze and discard all the water from the karelas.
• Heat oil in a pan on medium flame. Deep-fry karelas until golden brown; set aside.
• Add cumin seeds to the pan.
• When the cumin splutters, add chopped onion.
• Saute onions, add ginger-garlic paste, and fry for 3 minutes.
• Add karelas and all the dry masala with 1/4 cup of water.
• Cover with a lid and cook for 20 minutes.
• Add lemon juice.
• Garnish with coriander leaves and serve hot.