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1
Rinse bitter melon.
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2
Trim on both ends as needed and scrape any blemishes or hard skin.
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3
Cut into small rounds.
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4
Heat the oil in a skillet on medium-high heat.
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5
Add karela almost in a single layer; stir and cook until brownish.
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6
Reduce the heat if they tend to burn.
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7
Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
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8
Add the tomatoes.
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9
Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
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10
Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
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11
Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
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12
Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
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13
Stuff all the karela this way.
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14
Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
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15
Stir gently so that stuffing does not come out.
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16
When half cooked, add the onions.
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17
Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.
