Chop the bitter gourd into thin slices (remove ends), Don't peel the skin, slice as is,
After chopping the bitter gourd, mix in the salt and let it rest for 30 minutes
After 30 minutes wash the bitter gourd to remove excess salt
After washing squeeze out the excess water
Now we will cook this
Place a non-stick pan on a burner
Put the flame on high
Add the mustard oil and let it heat well
When the mustard oil has heated up add the onions first, then add the bitter gourd
Mix well
Now lower the flame and then add the masalas - turmeric powder, coriander powder, red chilli powder, amchur powder, fennel, salt as per taste, dry karela masala
We will add the brown sugar later
Add quarter cup of water to this
Cover (press it down well) and cook this on medium flame for 10 minutes
Once it has dried up, add another quarter cup of water to this and let it cook for some time (covered with a lid)
When the bitter gourd softens then we will cook without the lid
It took 15 minutes for the karela to cook (soft to press)
Now we will cook this without the lid, this will make it nice and crispy
Add the brown sugar and mix it well
Lower the flame and spread the bitter gourd across the pan
Flip the bitter gourd every 10 minutes, it will turn out evenly nice and crispy!
I had flipped the bitter gourd every 5-10 mins a few times for it to turn out nice and crispy.
