6-8 medium sized karela / bitter gourd

3-4 dry kokum pieces

1 big onion

garlic

2 tsp chilli powder

1 tsp haldi / turmeric powder

1 tsp jeera / cumin powder

1 tsp jaggery powder or sugar

1 tsp salt (or to taste )

Vinegar or lime juice to taste

Putting it together

Cut the karela in half lengthwise and remove the seeds using a small spoon.

Cut into fine slices and wash well in cold water with a little salt.

Drain off the water and add the karela and kokum pieces to a cooking pan together enough water to almost cover the karela.

Allow this to cook on medium heat for 15 minutes.

In the mean time, chop the onions and garlic finely.

In another cooking pan, add 3-4 tbsp cooking oil and heat on medium heat. Add the onions to this pan and leave to soften and turn golden, stirring occasionally.

When the onions are golden in colour, add the garlic, chillin cumin, turmeric and fry for a few seconds.

Drain the water from the karela (saving 1-2 dl) and add the karela to the pan with the onions and masalas, Add the jaggery powder and salt, and stir.

Add 1 dl cooking water or fresh water (if you do not want the bitterness) to the karela , cover with a lid and cook for 15 minutes on low heat. Taste the karela and adjust the sugar, salt or acidity, using lime juice or vinegar, as required.

This vegetable dish is a perfect combination to dal and chapatti. It keeps well in the fridge and can be reheated, as needed.