Karela-Onion Fry

Ingredients

Karela cut in 2 inch stripes approx. 4 cups
potato 1 small
onion 1 cup chopped finely
oil 2 tbsp.
mustard seeds 1/2 tsp.,
turmeric powder 1/2 tsp.
chilli powder 1.5 tsp.
hing 1 pinch
coriander and cumin powder 1 tsp. each,
ground pea nut 2 tbsp.
tamarind pulp 1 tsp.
sugar or jaggery to taste ,
coriander for garnishing

Salt

Method:

Cut karela in 2-3 inch stripes and soak them in salted water for 2 mins.
Chop onions finely. Peel and cube small potato.
Heat oil in pan. Add mustard seeds, after these sputter add pinch of hing, chopped onions, 1-2 tsp. sugar and salt.
Sauté for 2-3 mins. Add turmeric , chilly , coriander and cumin powder to pan and continuously fry all the masala in oil for next 3 mins take care not to burn chilli powder otherwise subji will taste bitter than usual.
Add cut karela and potato and sauté till masala coats evenly to all pieces. (approx. 2 min)
Add 1/2 cup water to pan and simmer for 5-6 mins.
Check by mashing karela by back of spoon, it should easily break but should be firm to touch.
Now add tamarind pulp and coarsely ground roasted peanut powder to pan.
Mix well, cover the lid and switch off the gas,
garnish with coriander while serving.