Wash Karela nicely and scrape off the skin using a knife/peeler.
3-4 Karela/Bitter Gourd pieces
Make slits in between lengthwise and take out the seeds from inside.
Rub salt in karela pieces and leave for about 30 mins-1hr
Extra Salt to rub on the vegetable
Take the scraped peel, add 1/4 tsp salt and let leave it for 30 mins.
Extra Salt to rub on the vegetable
Dry roast coriander seeds, cumin seeds and fennel seeds.
1 tsp Cumin Seeds, 2 tbsp Coriander Seeds, 1 tsp Fennel Seeds
Grind coriander, cumin and fennel seeds to coarse powder. Alternatively, you can also use coriander powder and fennel powder. Mix it with the roasted chana powder.
Add turmeric powder, red chilli powder and amchur (if not using raw mango).
Red Chili Powder, 1/2 Turmeric Powder, 1 tsp Amchoor/Dry Mango Powder(optional)
Grind to fine powder.
2 tbsp Roasted Chana without skin
After an hour, squeeze off water from karela pieces. Wash in water if you want. Pat dry on kitchen towel.
Also squeeze water from the peel. Discard the water.