Heat two teaspoons of oil in a kadai or other pan. Any oil with a neutral flavor can be used.

Allow the oil to heat up. The chopped karela is then added after lowering the heat to low.

Sauté chopped karela in oil over a low to medium heat. While cooking, stir often.

Karela should be sautéed for 4 to 5 minutes.

Add after that sliced onions.

Combine the karela and the chopped onions.

Add salt, kashmiri red chili powder, and turmeric powder to taste. Mix thoroughly.

Continue to sauté over low heat, stirring frequently. If the onion or karela starts to stick to the pan, add more water. Continue to sauté while you mix and deglaze any bits that are sticking to the pan.

Until the karela and onions are done, sauté the karela sabji for 10 to 12 minutes. By this time, the onions will have likewise turned golden and caramelized. Keep stirring often.

Sprinkle dry mango powder and garam masala once the onions have begun to softly caramelize and the bitter gourd pieces are soft and tender.

After thoroughly combining, turn off the heat.

Karela sabzi should be served with phulka, paratha, and a bowl of plain or sweetened fresh curd. This bitter gourd curry also pairs well with dal rice or kadhi chawal as a side vegetable dish or as an accompaniment. If you like, you can add some coriander leaves as a garnish.

It can be included in a lunchbox along with some paratha or flatbread.