A semi dry dish which can be stored for 3 to 4 days.1.Peel the skin of bittergourd with scraper and cut into rings . 2.Put salt and turmeric powder of 1 tbs each and squeeze . Water oozes out while squeezing. 3. Separate water and bittergourd pulp . Now wash pulp with tap water and again squeeze. 4.Pat dry on a paper cloth and deep fry these bittergourd until golden brown crispy rings. 5Heat a pan and add 2 tbs of oil . put musturd seeds and then add cumin , dry chilles , few curry leaves ,and add ginger and garlic paste. Sort till they are golden brown. 6.Add diced onions,diced tomatoes and fried bittergourd to this . 7.Add 1 tbs of red chilly powder, 1 tp of turmeric powder, and little salt . 8.Mix well and close the lid and cook in low flame for 15 minutes till karela becomes soft and tender. 9.now add corriander leaves and serve hot with rice.How to make the tasty recipe procedure as follows: 1.Peel the skin of bittergourd with scraper and cut into rings . 2.Put salt and turmeric powder of 1 tbs each and squeeze . Water oozes out while squeezing. 3. Separate water and bittergourd pulp . Now wash pulp with tap water and again squeeze. 4.Pat dry on a paper cloth and deep fry these bittergourd until golden brown crispy rings. 5Heat a pan and add 2 tbs of oil . put musturd seeds and then add cumin , dry chilles , few curry leaves ,and add ginger and garlic paste. Sort till they are golden brown. 6.Add diced onions,diced tomatoes and fried bittergourd to this . 7.Add 1 tbs of red chilly powder, 1 tp of turmeric powder, and little salt . 8.Mix well and close the lid and cook in low flame for 15 minutes till karela becomes soft and tender. 9.now add corriander leaves and serve hot with rice.How to make the tasty recipe description mentioned here,A semi dry dish which can be stored for 3 to 4 days.