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This recipe gives you a spiced, slightly tangy, stir-fried bitter melon dish, balancing its natural bitterness. Approx. Time: 30-35 minutes (including prep time for Karela) Key Ingredients: 2 Medium Bitter Melons (Karela) 1 Medium Onion, thinly sliced 2-3 tbsp Oil (like mustard or vegetable oil) ½ tsp Cumin Seeds (Jeera) ½ tsp Turmeric Powder (Haldi) 1 tsp Coriander Powder (Dhania) ½ tsp Red Chili Powder (adjust to taste) ½ tsp Amchur Powder (Dry Mango Powder) or 1 tsp Lemon Juice Salt to taste Optional: Pinch of Asafoetida (Hing), ¼ tsp Garam Masala Quick Steps: Prep Karela: Wash karela. Slice thinly into rounds (discard tough seeds). Sprinkle generously with salt (about ½ tsp), mix well, and set aside for 15-20 minutes. Squeeze out the bitter juice firmly. Optional: Briefly rinse and pat dry. Sauté Onions: Heat oil in a pan or kadai. Add cumin seeds (and hing, if using). Once they splutter, add sliced onions and sauté until golden brown (about 5-7 minutes). Cook Karela: Add the squeezed karela slices to the pan. Stir-fry on medium heat for 7-10 minutes, until they become tender and slightly browned at the edges. Add Spices: Add turmeric, coriander powder, red chili powder, amchur powder, and salt. Mix well. Cook for another 2-4 minutes, stirring frequently, until the raw smell of spices disappears and karela is cooked through. If it looks too dry, add a tiny splash of water. Finish: Stir in garam masala (if using) or lemon juice just before turning off the heat. Serve: Serve hot with roti or rice. Tip for Bitterness: The salting and squeezing step is key to reducing bitterness. Don't skip it! The sweetness from well-browned onions and tanginess from amchur/lemon also help balance the flavour.