Prepare the Bitter Gourd: Start by peeling the bitter gourd and slicing it into thin rounds. Remove the seeds and rub the slices with salt. Let them rest for 10 to 15 minutes to reduce bitterness. After resting, rinse them under cold water. This step takes about 10-15 minutes.
Heat the Oil: In a Kadai or frying pan, heat 2 tablespoons of oil on medium heat. Once the oil is hot, add cumin seeds and allow them to sizzle for a few seconds. This will take around 1-2 minutes.
Sauté the Onions and Spices: Add finely chopped onions to the pan and sauté them until golden brown. Then, add grated ginger, minced garlic, and green chilies, and cook for another 1-2 minutes, until fragrant. This step will take about 3-4 minutes.
Add the Tomatoes and Cook: Add the chopped tomatoes and cook until they soften and turn mushy. Stir occasionally to avoid burning. This should take around 4-5 minutes.
Cook the Karela: Add the salted, rinsed karela slices to the pan. Stir well to coat them with the onion-tomato-spice mixture. Cook on medium heat for 10-12 minutes, stirring occasionally to avoid burning. Let the karela become slightly tender and crisp on the edges. This step will take about 12 minutes.
Add Spices and Simmer: Add turmeric powder, red chili powder, coriander powder, and salt to taste. Stir well to combine. Add a little water if needed, cover, and cook on low heat for another 5-7 minutes. This will allow the karela to cook through and absorb the spices. This step takes around 7 minutes.
Finish with Garnish: Once the karela is tender and cooked, sprinkle garam masala and give it a final stir. Let it simmer for 2-3 minutes before turning off the heat. Your Karela Ki Sabzi is now ready to serve! This final step takes about 3 minutes.
Total Time: Approximately 40-45 minutes.
Serve hot with chapati, paratha, or rice for a complete meal.
