Vegan Karela Masala Fry

🛒 Ingredients

• #Main Ingredients;
• 3 medium bitter gourds (karela), washed, deseeded, and sliced into thin rings
• 2 medium onions, sliced thinly.. 1 tbsp ginger‑garlic paste
• 1–2 green chillies, slit (adjust to taste)
• #Spices & Seasoning;
• 1 tsp cumin seeds,, ¼ tsp turmeric powder,, ½ tsp red chilli powder
• 1 tsp coriander powder,, ½ tsp roasted cumin powder
• 1 tsp dry mango powder (amchur) or lemon juice (helps cut bitterness)
• ½ tsp fennel powder (saunf, optional, for extra flavour)
• Salt to taste,, Pinch of asafoetida (hing, optional)
• #Cooking & Garnish;
• 2 tbsp coconut oil or neutral cooking oil
• Fresh coriander leaves for garnish
• Optional: 1 tbsp rice flour or chickpea flour for extra crispiness

👩‍🍳 Instructions

1. 1

   Prep & reduce bitterness: Toss sliced karela with 1 tsp salt and 1 tbsp lemon juice; set aside for 15 minutes. Squeeze out all the released moisture thoroughly, then rinse lightly and pat dry.

2. 2

   Temper: Heat oil in a pan over medium heat. Add cumin seeds; once they crackle, add asafoetida and green chillies. Sauté for 30 seconds.

3. 3

   Fry karela: Add the squeezed, dried karela slices. Stir well, cover, and cook on low‑medium heat for 10–12 minutes, stirring occasionally, until they turn golden and start to crisp.

4. 4

   Add onions: Stir in sliced onions and ginger‑garlic paste. Cook uncovered for another 5–7 minutes until onions soften and turn light brown.

5. 5

   Season: Add turmeric, red chilli powder, coriander powder, roasted cumin powder, fennel powder (if using), and amchur. Toss well and stir‑fry for 3–4 more minutes until spices coat evenly and excess moisture evaporates.

6. 6

   Finish: Taste and adjust salt or tang. Garnish with fresh coriander and serve hot.