Karela Crispers

My question is who actually ate the first karela and decided "Hmmm its bitter. But what the heck, let me still eat it!?" This is a basic karela recipe that tastes oh so yum! I wish my friend Tejal was here today to try it out!  She would totally change her mind about kadva karela :)

Ingredients:
4 karelas or bittergourds
1/4 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp cumin powder
1/4 tsp coriander powder
2 tbsp jaggery powder
Asofoedita or Hing
Salt

Method:
Peel the karela's outer skin with a peeler.  Wash and cut the karela into halves lengthwise.  Remove the seeds and the inside "stuff".  Soak the karelas in warm salty water for a good half hour. Then remove the karelas squeeze the water out and redo the process one more time.  This will take the bitterness out to some extent. 

Now dice the karelas as shown in the picture.  Heat some oil in a pan. Add the mustard seeds and let sputter. Add the hing.  Add the karela pieces.  Gently toss around.  Add all the remaining ingredients except the jaggery powder.  This recipe may be easy but requires a bit of a patience as you have to slow cook or sear the karela to make sure it turns crispy. That means no adding water, no cooking it covered! So on low flame keep tossing the karela around. Do not overcrowd the pan otherwise the steam will make the karelas soft.  Slow cook on low flame for a good 20 minutes or until you start seeing the karela turn brown.  Add the jaggery powder 1 tbsp at a time.  The jaggery will melt and caramelize the karela.  Sprinkle some more jaggery powder towards end making sure the jaggery has melted. Serve as a side.