Wash, scrape and cut karela in half, lengthwise.
Remove seeds and thinly slice. Apply salt and leave aside for ten to fifteen minutes.
Wash with plenty of water. Drain and squeeze out excess water.
Peel & chop onions.Peel ginger & wash well.Peel garlic.
Grind Ginger & garlic to a fine paste.
Roast whole red chillies, coriander seeds, cumin seeds and white sesame seeds on a medium hot tawa till light brown, stirring it continuously.
Cool the mixture and then grind to a fine powder.
Heat oil in a non-stick pan & add sliced karela & stir-fry for 4-5 minutes or till browned.
Add chopped onions and stir-fry for three to four minutes.
Add ginger paste, garlic paste and again stir-fry for one or two minutes.
Add tomato puree and cook further for a few minutes.
Add ground powder, grated jaggery, tamarind pulp and salt.
Stir well and add one cup of water and bring to a boil. Reduce to medium heat.
Cover and simmer for five minutes. Serve hot.
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