Instructions

1. Trim both ends of the karela, slice in half lengthwise.
2. Scoop out the large seeds from the center and cut ¼ inch thick slices.
3. Rinse and sprinkle 1 tsp of salt, set aside in a bowl for 30 minutes.
4. Squeeze the karela to remove some bitterness.
5. In a saucepan, heat oil for tempering on medium heat.
6. Add mustard and cumin seeds, when crackled add hing then karela.
7. Cover and cook, stirring often.
8. When half done, add the onions and the seasonings, except sesame seeds and gor. Mix well.
9. Cover and finish cooking on low heat.
10. Add gor and sesame seeds, mix.
11. Once the gor is melted remove from heat.