1: Cut karela into pieces, add 1 tsp salt, mix well, and keep aside for 30 minutes. Wash after 30 minutes to remove most bitterness.
2: Heat mustard oil in a pan.
3: Add cumin seeds, hing, fennel seeds, and nigella seeds. Sauté for a few seconds.
4: Add onion and sauté until golden brown.
5: Add ginger, green chili, and raw mango. Mix everything.
6: Add salt, red chili powder, turmeric, coriander powder, and mix well.
7: Add water.
8: Add washed karela, mix well, and cover until karela becomes soft.
9: Finally, add garam masala, kasoori methi, jaggery, and coriander leaves, and mix well.
10: Karela is ready to serve.
