Karela /Bittergourd - 2
Sambar powder - 2 tsps
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Hing - a pinch
Salt as required
Coriander leaves for garnishing
Cut the Karelas into small pieces and wash nicely and mix with salt and keep aside.
Take a kadai pour oil and season with mustard seeds,urad dal and hing.
Add the karela pieces with salt and sambar powder and let it cook on low heat for some time.
You can add a little more oil if you want to.
After the karela curry is cooked, you can garnish with coriander leaves.
Now the karela curry is ready to be eaten with sambar rice or rasam rice as a side dish or you can even have it with phulka chappathis.