Karela/Bitter Gourd/Kaypakka Sabji

Ingredients

• 2 units Onions
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 1 cup Water
• 500 grams Bitter Gourd
• 1 teaspoon Red Chilli Powder
• 2 tablespoons Oil
• 2 tablespoons Jaggery (Use powdered jaggery.)

Instructions

1. 1Wash and cut the bitter gourd into small pieces. Half-cook the bitter gourd in water with 1/2 teaspoon of turmeric and red chilli powder, covering with a lid. Ensure the water has completely evaporated by the time it is half-cooked.
2. 2Heat oil in a kadai. Add the cut onions and the half-cooked bitter gourd along with 1/2 teaspoon of turmeric and red chilli powder. Sauté for 2 to 3 minutes.
3. 3Add 1 teaspoon of salt to the mixture. Cover with a lid and cook until the bitter gourd is completely done, achieving a slightly fried appearance.
4. 4Once the bitter gourd is fully cooked, add the jaggery and sauté for an additional 2 to 3 minutes. Adjust the amount of jaggery according to your preference for sweetness.