PREPARATION

1. In a mixing bowl, add 400 grams okra, 1 tablespoon garlic, 1 tablespoon ginger, 100 grams curd, 1 teaspoons alt and mix it well.
2. Marinate for 20 minutes.
3. Take a pan, add 1 tablespoon coriander seeds, 2 dry red chili, 6 black peppercorns, 2 pods cloves and dry roast until it turns golden brown inc olor.
4. Remove it from heat and transfer this into a mortar.
5. Crush them with the help of a pestle. Keep aside.
6. Heat 1 tablespoon oil in a skillet, add the prepared masala and mix it well.
7. Add the marinated okra and mix it well.
8. Cook for 7 - 10 minutes on medium heat.
9. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir for 1- 2 minutes.
10. Then, add 200 grams onions and fry till translucent.
11. Now, add 280 grams tomato and saute until it turns soft and pulpy.
12. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
13. Then, add the cooked okra in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Now, add 280 grams onions and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot with roti.

Karela Do Pyaza

Servings - 2 - 3

INGREDIENTS
Bitter gourd - 350 grams
Salt - 1/2 teaspoon
Water - 700 milliliters
Oil - 4 tablespoons, divided
Onions - 140 grams
Coriander seeds - 1 tablespoon
Fennel seeds - 1 tablespoon
Cumin seeds - 1 tablespoon
Fenugreek seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Oil - 1 1/2 tablespoons
Asafoetida - 1/4 teaspoon
Onions - 85 grams
Tomato - 100 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon