● To prep karela, snip the two ends, gently scrape the spiky surface and then slice them.
● To reduce the bitterness of karela, soak sliced karela to a bowl filled with warm salted water. Let it soak for 15 20 minutes. Then strain the water and continue with the cooking process.
● If available, use mustard oil for the dish. It gives the dish a mild nutty flavor. Heat mustard oil until it starts to emit smoke before adding fennel seeds.