• 400 to 500 gm bitter gourd 

 • 1 medium onion, sliced

 • 1 medium tomato, pureed or chopped fine 

 • 1 tsp ginger-garlic paste or minced 

 • 2 tbsp oil 

 • 1 tsp cumin 

 • 1 tsp turmeric 

 • 1 tsp coriander 

 • 1 tsp red chili powder 

 • 1/4 tsp amchur/dry mango powder 

 • 1/4 tsp garam masala (optional)

 • 1 tsp salt, or to taste

 • Wash the bitter gourds under running water. Slightly scale off the skin of the bitter gourds, taking care that you don't remove all of its skin, slice into 1/4 cm thick roundels. Add the roundels into a bowl, sprinkle salt, mix and leave aside.  

 • Heat a heavy bottom pan on medium heat and add oil. Once the oil is hot, add cumin and then add onions. Sauté the onions until they turn pink, and then add ginger and garlic. Continue tossing for 1 minute, and then add the bitter gourds. Stir to combine everything and reduce the heat slightly.

 • Add turmeric, chili powder and coriander, and keep stirring in between. Once you see the gourds getting almost done and the onions almost brown, add the tomatoes. Mix well and add salt and amchur.

 • Cook till the tomatoes are done and sprinkle the garam masala if using. 

 • Switch off the heat and adjust salt if needed.