Karela - Bitter gourd

Ingredients:

Karela: 1/2  kilo
Onions: 1/2 kilo (sliced)
Yogurt: 1 1/2 cups
*Tamarind sauce: 1/2
Sugar: 2 to 3 tbsp
Anise seeds: 1 tsp
Cumin seeds: 1 tsp
Whole red peppers: 4
Nigella or kalonji seeds: 1/4 tsp
Fenugreek seeds: 1/4 tsp
Oil: 2 tbsp
Salt to taste
Mint leaves optional

Directions:

1. Wash the karela, scrape the skin and cut into 1/4 inch slices.
2. Heat 1 tbsp of oil on medium heat, fry the karela for 10 to 15 minutes, or till the water dries.
3. Drain the karela from the oil.  Add the onions to the same oil, and sauté till translucent.
4. Add anise, cumin, fenugreek, and nigella seeds to the onion.  
5. Add the whole red pepper and for three minutes, add the karela.
6. Whisk the yogurt, and add to the karela mixture.
7. Cook till the water from the yogurt gets absorbed.
8. Add salt to taste.
9. Add the tamarind paste and sugar, combine and taste for the balance to sweet and sour taste.
10. This dish tastes better the next day.
11. Sprinkle with mint.

* fresh tamarind sauce is made by soaking the tamarind in hot water for an hour, squeeze and drain the pulp.