### TranslatedIngredients: 1 Karela (Bitter Gourd/ Pavakkai) - wash,6 Brinjal (Baingan / Eggplant) - thinly sliced,1 Onion - chopped,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,2 tablespoons Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 3 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Karela Aur Baingan Ki Sabzi Recipe, wash the bitter gourd, scrape the skin slightly and cut into thin circles. Remove the seed and white skin at center.Wash, cut the brinjal into thin slices and keep immersed in salted water to prevent discoloration.Heat oil in a heavy bottomed pan. Add the bitter gourd slices to oil and fry on medium flame until it turns darker color and shrinks a little. This is done to remove bitterness.Remove the fried bitter gourd from oil and keep it aside. Add the chopped brinjal to the same oil and cook until it turns soft and changes color. Remove from oil and keep it aside.To the same oil in pan, add mustard seeds, cumin seeds and fenugreek seeds. Once it splutters, add chopped onion and saute until translucent.After the onions are translucent, add turmeric powder, red chilli powder and dry mango powder. Mix well and cook for about 2 to 3 minutes.Now add both the cooked veggies along with salt to taste and very little water. Saute well and cook for 5 minutes until combined. The tasty bitter gourd brinjal curry is ready.Serve Karela Aur Baingan Ki Sabzi along with Gujarati Dal and Methi Thepla for a weekday meal.