Roasted Kerala ki Subzi (Bitter gourd)

Ingredients

• 300-400 gms of kerela
• 1/2 tsp whole coriander seeds
• 1/4 tsp asafoetida
• 1 onion grated/chopped /sliced
• 1 tomato grated
• 1 tsp chopped garlic
• 1 tsp grated ginger
• Salt to taste
• Pinch of turmeric powder
• Red chilli powder to taste
• 1/2 tsp coriander powder
• 1/2 tsp aamchur powder(dry mango)
• 1 tsp dry kasturi methi leaves (optional)
• 3 tbsp of mustard oil/refined oil

Method

• Take a wire mesh place on the flame,place the kerala on it and roast .Keep turning it so that all sides get roasted nicely .
• When done wash the kerala well ,pat dry and then cut in round thin slices .
• Keep aside
• Take a pan, add the oil
• Warm the oil a little
• Add the whole coriander and asafoetida
• Stir for a minute or so
• Add the chopped garlic and grated ginger
• Stir fry till the raw smell of the ginger garlic goes
• Add the onion and stir fry till translucent
• Then add the turmeric and chilli powder
• Saute for few minutes
• Now add the grated tomato
• Saute till the water from the tomato dries up
• Add the coriander and aamchur powder
• Saute for few minutes
• Add the salt and saute for few minutes
• Can add 2-3 tbsp of water to saute
• Now add the cut kerala and saute for few minutes .
• Add 2-3 tbsp of water
• Cover and cook on low flame till the kerala is cooked .
• Keep stirring in between.
• When the kerala is done add the dry kasturi methi leaves
• Mix it in well .
• Cover and keep for a minute or so .
• Done .
• Serve with roti .