Re: karele
I love karela! This is how I make them:
Slice them lengthwise, remove the seeds, then slice crosswise into 1/4" crescents. Soak in saltwater while you thoroughly fry an equal amount of (crosswise) sliced onions until they are golden. Toss in whole zeera, and then the drained and rinsed karela. Stir that around, frying it nicely, and after a bit, add haldi for a little colour, and lal mirch to taste. The onions should be dark brown when you're done. Let people salt it to their own taste at the table.