Karela sabzi with roti

Ingredients for 4 portions

• 4Bitter gourds, thinly sliced
• 3 mlTurmeric
• to tasteSalt
• 3Onions, sliced
• 4 tbspMustard oil
• 1 tspFennel seeds
• 1 mlHing (asafoetida)
• 1 tspRed chilli powder
• 2 tspCoriander powder
• 1 tbspJaggery, grated (optional)
• 1 tspAmchur

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for the rotis (optional)

Method

1. Put the atta in a wide bowl or paraat and add the water little by little, kneading into a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Scrape the karelas lightly, cut them into thin rounds and remove any large, hard seeds. Rub the slices with half the turmeric and a teaspoon of salt. Slice the onions.
3. Leave the karela for 20 minutes to draw out the bitter juice.
4. Meanwhile make the rotis: divide the dough into 12 balls and roll each into a thin roti, about 15 cm across, dusting with a little dry atta. Cook on a hot tawa until small bubbles appear, flip and cook until light brown spots show, then hold it over the flame with tongs (or press gently with a folded cloth) until it puffs up. Brush with ghee if you like and keep the rotis wrapped in a cloth or in a casserole.
5. Squeeze the karela slices firmly in your hands to press out as much juice as you can.
6. Heat the mustard oil in a kadai until it just smokes, then lower the heat. Add the fennel seeds and hing, then the karela, and fry on medium heat, stirring often, until golden brown and crisp at the edges, about 12 minutes.
7. Add the onions and fry until soft and golden, about 6 minutes.
8. Add the rest of the turmeric, the chilli powder, coriander powder, jaggery and a little salt (the karela is already salted) and stir-fry for 2 minutes. Sprinkle over the amchur, mix and serve with the rotis.

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