Karlecha Loncha

Directions

1. 1
   Wash the Karela and remove the seeds, cut into bite size pieces
2. 2
   Add Salt and tie them up in a cloth placing a heavy weight above the cloth for 2 hours making sure all the water has been removed
3. 3
   After 2 hours, make sure no water should touch the karela
4. 4
   Dry Roast the methi seeds and mustard seeds and then grind them into a powder
5. 5
   Put the roast mixture and 1 small tsbp kala masala to the karela
6. 6
   In a pan heat oil, add very little mustard seeds, hing and turmeric
7. 7
   Then add the karela and mix well on mid low heat at all times
8. 8
   Then add red chilli powder, salt to taste, jaggery and imli
9. 9
   Cook for 3 - 4 mins making sure all the jaggery is dissolved
10. 10
    Cover with a plate and add water on the plate so the karela can cook with the steam of the water in top. Leave it to cook for 25- 30 mins
11. 11
    And its done. Serve hot or cold