Instructions: 1. Sprinkle 1 teaspoon of salt over the karela cubes and leave for 1/2 hour.

2. Heat the oil in a heavy based pan or karachi.

3. Using clean hands, squeeze out the excess water in the karela cubes.

4. Grind the onion, garlic, chillies and coriander into a paste. Add the paste to the hot oil and cook for 3 minutes over a medium heat, stirring occasionally.

5. Add the karela, bicarbonate of soda and cumin, stirring occasionally.

Cook for a further 10-15 minutes, add the molasses, turmeric powder and salt to taste. Stir in gently to coat the karela. Serve immediately.

NOTES : A hot and spicy accompaniment, serve with naan bread.

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