Name: Karela with Jaggery & Fennel (Soft)
Yield: 4 servings
Ingredients: Bitter gourd (karela) — 3 medium, thin slices, seeds removed (300 g); Rock salt (sendha namak) — ½ tsp (to degorge + season) (3 g); Mustard oil — 1½ tbsp (or ghee) (20 g); Fennel (saunf) — 1 tsp (3 g); Asafoetida (hing) — 1 pinch (0.3 g); Potato — 1 small, thin slices (100 g); Turmeric powder — ¼ tsp (1 g); Coriander seed / powder — 1½ tsp powder (3 g); Water — ¼ cup (60 ml); Jaggery (gur) — 1 tbsp (15 g); Dry mango powder (amchur) — ½ tsp (1 g)

Serves: 4
Portion: ½ katori (≈80 g)
Time: Rest 20 min · Cook 25 min
Texture: Soft
Season: Spring–summerMarch
Dosha: Vata
Pitta
Kapha
Reduces Kapha & Pitta

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Bitter gourd (karela)	3 medium, thin slices, seeds removed	300 g	1500 g
Rock salt (sendha namak)	½ tsp (to degorge + season)	3 g	15 g
Mustard oil	1½ tbsp (or ghee)	20 g	100 g
Fennel (saunf)	1 tsp	3 g	15 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Potato	1 small, thin slices	100 g	500 g
Turmeric powder	¼ tsp	1 g	5 g
Coriander seed / powder	1½ tsp powder	3 g	15 g
Water	¼ cup	60 ml	300 ml
Jaggery (gur)	1 tbsp	15 g	75 g
Dry mango powder (amchur)	½ tsp	1 g	5 g

Method

How to cook it

Step 1: Rub karela with salt; rest 20 minutes; squeeze out the bitter juice.
Step 2: Heat oil to smoking, cool slightly; add fennel and hing.
Step 3: Add karela, potato, turmeric and coriander powder; add water, cover and cook on low 12 minutes, stirring, until soft.
Step 4: Add jaggery and amchur; cook open 3 minutes to glaze.