2 small dark green karela
1 big onion
1 tsp dhania powder
1/2 tsp jeera powder
1 tsp red chilli powder
3 tbsp yoghurt (beaten smooth)
A handful of coriander leaves
Juice of half a lime
Salt to taste
Lightly scrape the skin of the karela and cut into thin diagonal slices.
Remove any hard seeds.
Apply salt and lemon juice and keep aside for about half hour.
Wash the slices and squeeze completely of moisture.
Fry the slices in a kadhai / wok well then drain the oil and keep aside.
In the same oil fry the onion till transparent.
Add the dry spices and saute for sometime before adding the tomato.
Fry well till the oil separates.
Into this mixture add the fried karela slices and mix well.
Mix in the yoghurt and simmer under cover for about 5 mins.
Mix in the coriander and take off heat.
Karela is ready to serve.
Best eaten with hot chapatis.