Directions

1. 1. Heat the oil, burn it, turn down the heat, throw in the panch-poran and cover till the spluttering subsides. Immediately add the karela, chilli powder and turmeric, and toss together till well mixed.
2. 2. Cover tightly and cook on the lowest possible heat, stirring occasionally. The karela shouldn't turn brown, but remain greenish-yellow.
3. 3. If it offers to stick and burn, sprinkle in 1 tablespoon water. When tender add the aamchur, and salt if required.
4. 4. Serve with rice.
5. 5. Green peas (matar)
6. 6. They are an old faithful. Buy pods with a good fresh green colour, that seem well filled, but not too large and hard. You can save yourself the trouble of shelling the peas by spending a little more on frozen or dried green peas. The flavour is virtually indistinguishable. Defrost or rehydrate according to the instructions on the packet. Frozen green peas need less cooking—barely five minutes without pressure. Fresh or dried and rehydrated peas may take two to three minutes under pressure, depending on their size and age, or ten to twelve minutes without pressure.