North Indian style
(Serves 4)

250 grams tender karelas
2 tbsp mustard/sarson oil
2 large onions, chopped
1 tsp turmeric powder
1 tsp red chilli powder
1 tbsp ginger-garlic paste
1 tbsp cumin powder
½ cup tamarind pulp


Wash the karelas and pat dry. Slit lengthwise and scoop out centre portion carefully. Cut into half-inch pieces.

Heat oil and fry onions. Add turmeric and chilli powders followed by ginger-garlic, cumin and salt.

Then add karelas and cook on low flame.

When almost cooked, add tamarind pulp, salt if needed and simmer for a few more minutes.

Serve hot with roti.