Karela - Bitter gourd

This was my first attempt at making karela/bitter gourd... and bitter is an understatement! However, this vegetable is loaded with nutrients and has a ton of health benefits. You should Google it to be amazed! I tried to balance the bitterness with baby peas and jaggery and wrapped the final product in a roti. Honestly, it's not something I would choose to make on a normal day but once in a while, it's a...uhm, let's just say... surprise to the tastebuds! 

Ingredients

• 2 cups karela (bitter gourd), washed and sliced
• 1 medium-sized onion, diced
• 3 Tbsp coconut oil
• 1 tsp mustard seeds
• 1 dry red chilli
• ½ tsp ingh/ asafoetida
• 1 tsp finely crushed or chopped green chilli
• ½ tsp crushed ginger
• ½ tsp crushed garlic
• Salt to taste
• ½ tsp turmeric
• 1 tsp dhana jeeroo (coriander & cumin powder)
• 1 tsp red chilli powder
• ¼ cup baby peas
• 2 Tbsp jaggery
• Handful of sesame seeds
• Handful of chopped coriander leaves

Method

1. Heat oil in a non-stick frying pan on medium heat. Add mustard seeds and dry red chilli. When seeds start to sizzle, add asafoetida.
2. Add diced onion and allow to cook until slightly crispy and golden brown.
3. Add green chilli, ginger and garlic. Fry for 30 seconds.
4. Then add sliced karela with salt, turmeric, dhana jeeroo and red chilli powder. Toss gently. Cover the frying pan with a lid and cook for 10 minutes.
5. Add baby peas and jaggery. Do not mix. Cover again with a lid and cook for another 5 minutes.
6. Remove the lid and gently toss, allowing the karela to become slightly crispy on a low heat for another 10 minutes.
7. Sprinkle sesame seeds and chopped coriander on the top.