Slice the karela in half lengthwise, then slice across and fry lightly.

Separately fry onions, spices and ajwain for a few minutes.

Add the karela, a tiny bit of water and steam for 5 mins or until tender.

Serve with some fresh coriander.

450 g Karela
1 large onion
1 tsp ajwain
1 tsp turmeric powder
1 tsp paprika
¼ tsp chilli (or to your taste)
½ tsp salt
Handful of fresh coriander