– Start by washing the karela under running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel.
cut the karela into circular shapes. Remove the seeds if desired, as they can contribute to the bitterness.
– Roughly chop the onions into small pieces.
– Heat two tablespoons of oil in a frying pan or skillet over medium heat.
– Add the roughly chopped onions to the hot oil and saute them until they turn golden brown.
– Stir occasionally to ensure even cooking and to prevent burning.
– Once the onions have turned golden brown, add the prepared karela to the pan.
– Fry the karela along with the onions for approximately five minutes on medium to high flame.Keep stirring occasionally to prevent sticking or burning.
– After five minutes of frying, cover the pan with a lid to trap the steam and cook the dish evenly. – Reduce the heat to low and let the onion karela fry cook for another 10 minutes.
– Check the dish every 4 to 5 minutes to ensure that the karela is cooking well and not sticking to the pan.
– Serve the onion karela fry hot as a side dish with steamed rice or roti (Indian bread).