• 1 cup karela (round sliced)
• 1 tsp Salt
• 1 tbsp mustard oil
• 1 cup potatoes (peeled and sliced)
• ½ cup onion (chopped)
• ½ cup tomatoes (diced)
• 1 tbsp tomatoe paste
• 1 tsp ginger garlic paste
• 1 tsp green chilli (finely chopped0
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric
• A pinch of asafoetida
• ½ tsp of black pepper
• Salt to taste
• 1 tsp lemon juice
• ½ tsp garam masala
• 1 tbsp coriander leaves (chopped)

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• In a large bowl, add karela. Sprinkle salt.
• Cover with a plate and leave for four hours.
• Rinse well then squeeze out excess water.
• In a frying pan, add mustard oil on a medium flame.
• Add karela and fry on both the sides until crispy.
• Remove from pan and set aside.
• Add potatoes and sautee until crispy.
• Remove pan and set aside.
• Add onions and sauté for 5 minutes and remove half onions and set aside.
• Add remaining ingredients to pan except lemon juice.
• Return karela, potatoes and onion to pan and cook for 10 minutes.
• Add lemon juice and stir.
• Sprinkle garam masala and coriander and serve.

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