Cut the karelas into 2 halves lengthwise and remove the seeds.
Apply salt and haldi to the karela pieces and leave for about half an hour.
Wash the karelas and drain the water completely.
Finely chop the onions and keep aside.
Heat oil in a pan, add the karela pieces and fry until they are half done.
Add the chopped onions. Fry the karela pieces and onions together.
Add dhania, turmeric and red chilli powder and keep frying for another 5 minutes.
Add milk and let the curry simmer with a lid on the pan, stirring occasionally.
Let the milk evaporate completely.
Serve the karela sabzi with roti and raita.
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.