1 Fry the Bitter Gourd

1. Lightly fry the bitter gourd slices in mustard oil until they are slightly crispy and golden. Set them aside on a plate to drain any excess oil.

2 Sauté Radhuni or Celery Seeds

2. In the same oil, add radhuni (or celery seeds) and sauté them briefly. Let them release their aroma for about a minute.

3 Cook the Vegetables

3. Add the chopped vegetables of your choice (such as potatoes, carrots, or beans) along with ginger paste. Sauté everything for a few minutes until the vegetables are slightly softened and aromatic.

4 Simmer the Vegetables

4. Add water, cover the pan, and let the vegetables cook until they become tender. Stir occasionally and check if more water is needed.

5 Add Mustard Paste and Seasonings

5. Stir in mustard paste, salt, sugar, and a little milk to balance the bitterness of the karela. Mix well and simmer the dish for a few more minutes to allow the flavors to combine.

6 Add the Fried Karela

6. Add the fried karela (bitter gourd) slices to the dish, gently stirring them in. Let everything cook together for another couple of minutes to absorb the flavors.

7 Serve

7. Once everything is well combined, serve the dish warm with steamed rice for a flavorful and satisfying meal.