Karele aur Baingan ki Sabzi

Ingredients

• Karela (Bitter Gourd) 250 g  
• Baigan (Eggplant) , cubed 250 g
• Onions, thickly sliced 125 g
• Oil ½ cup (120 g)
• Sarson (Mustard Seeds) 1/2 tsp  
• Methi Dana (Fenugreek seeds) 1/2 tsp  
• Zeera (Cumin seeds) 1/2 tsp  
• Salt 2 tsp or to taste
• Haldi (Turmeric powder) 1/2 tsp
• Dhania (Corainder) powder 2 tsp
• Powdered  red pepper 1/2 tsp
• Dried  mango powder 1 tsp

Preparation

• Scrape the rough skin of the Bitter Gourd, and slice 1/2cm/1/4" thick. Mix the 1 tsp salt in, and keep for at least 15 minutes.

• Squeeze out the liquid from the karelas.

• Heat the oil in a heavy based pan, and fry karela over high heat, till a light brown.

• Remove the slices with a slotted spoon, and fry baingan in the same oil, also over high heat, till itis tender but holds its shape.

• Remove from oil, and in the same oil, and the mustard, fenugreek and cummin seeds.

• When they splutter, add the onions and saute over high heat, till a little brown at the edges.

• Add karela, baingan, salt, haldi, dhania, chilli powder and amchoor, and mix well.

• Saute over low heat for about 5 minutes and serve hot.