Achari Karela Pyaz Fry

Mix the sliced karela with the 15 g salt reserved for drawing bitterness, rest for twenty minutes, rinse thoroughly and squeeze dry.

Heat the oil and fry the karela over medium heat for ten to twelve minutes until the edges begin to brown.

Add the sliced onions and cook until they are soft and caramelised.

Lower the heat, add 8.5 g of Bharwa Achari Masala, the separate 3.5 g final-seasoning salt and optional jaggery, and toss for two to three minutes.

Cook uncovered until the karela is tender and the mixture is dry.

Finish with lemon juice and coriander, taste, adjust the salt only if required and serve.