How to make Karela Sabzi - Step by step recipe

• Rinse and peel off the Karela very well.
• Chop Karela into thin or small pieces in any pattern of your choice. Here I have keep it ring shaped. While chopping, remove all the seeds very carefully.
• Chop the onion and tomatoes (if applicable).
  
• Heat mustard oil in a pan or kadhai. Temper the oil with panch phoron and dry red chilly.
  
• Add chopped onions. Fry it until light golden. If in a hurry, you can add a pinch of sugar.
  
• Mix chopped Karela with the onions. Saute for a minute.
  
• If you want to add tomato, you can add at this point. I've not used tomatoes since it was not available in my kitchen when I was preparing this recipe.
• Now add turmeric and salt as required. Mix all well.
  
• Stir the mixture with spatula very often so that the vegetables do not stick to the bottom of pan.
• Try to cook the sabzi by covering the pan. This way the sabzi would be cooked in less time.
• Let it cook for 10-12 minutes on low flame.
• Sprinkle dry roasted cumin powder. Give it a nice mix.
• Cook for another 1 minute.
• When the sabzi is ready, turn off the flame. Serve it with rice along with dal or rotis.