By Rumana Zahn
1 lb/450g 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
- 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.