Bitter is way better!! Week #22 of 52 recipes in 52 weeks

I hope you all enjoyed my tambada rassa recipe last week!
I was in Delhi in 2010 and had rented an apartment when I was playing in the Commonwealth Games. My in-laws and my parents had come and we had a cook in our apartment who was quite young but made some amazing dishes while we were there. But this one dish stood out- Bitter gourd masala. My hubby hated bitter gourd as do most people I know. I wasnt particularly fond of it, but this dish was so tasty that Sanjeev kept asking him to make it over and over again while we were there. So I asked the cook to give me the recipe and now I make it quite often. Bitter Gourd drastically improves blood sugar and is good for you, so making it edible is very important. Kasoori Methi are dried fenugreek leaves which are so important in this dish. It gives this dish its totally unique flavor.

Ingredients:
Bitter Gourd- 2 cups- cut in rounds or bite size pieces
thick plain yoghurt- 2 tablespoons- ( can be omitted if vegan- use lime juice instead)
onions minced- 1/2 cup
garlic and ginger- 3 tablespoons minced
tomatoes- diced 1/2 cup
chilli powder- 1 tablespoon
turmeric- 1 teaspoon
garam masala- 1 tablespoon
cumin-coriander powder-1 tablespoon
amchur powder- i teaspoon
Kasuri Methi flakes- 2 tablespoons
Cumin seeds- 1 tablespoon
oil- 3 tablespoons
salt to taste

Method:
Mix yoghurt or lime juice with bitter gourd and let it rest for 5 -10 minutes.Pour oil in pan or wok. Add cumin seeds and let it turn black. Then add onions and ginger and garlic and turmeric. Saute on medium high for 5-7 minutes. Add Chilli, garam masala powder and the cumin coriander powder along with a teaspoon of amchur and salt. Now add tomatoes and saute for 2-3 minutes. Now add the bitter gourd that soaked in yoghurt or lime juice. Mix well and reduce fame to low or medium and close with lid and let it cook for at least 10 minutes. The bitter gourd should be cooked by now, if not close the lid back and let it cook. Then increase heat, add a bit more oil and add the kasoori methi and saute on high for abt 4-5 minutes stirring constantly. Serve hot with rotis and dal.