In a deep vessel leave, bittergourd immersed in water for about 5-6 minutes, in order to help in removing dirt from them.
After that wash karela 3 to 4 times thoroughly in running water.
Now cut off both the ends and then cut them from the centre. Remove the seeds and fibre from it.
Now chop them thinly and set aside.
Heat oil in a big kadai.
Add panch-phoran and whole dry red chilli to it. Let them splutter.
Now add onion to it and fry for few seconds.
Add the chopped bittergourd, turmeric powder and salt to taste. Mix well.
Cover the kadhai and let it cook over low flame stirring in between.
Once you see that the karela has become soft and is cooked well, remove the lid.
Add red chilli powder at this point and give it a nice mix.
Increase the flame to medium and cook karela stirring regularly until the oil separates.
Now add amchur powder and mix well.
Cook again stirring continuously on high flame until you see that the karela has become almost slightly mushy in texture.
Turn off the flame and serve hot.
This recipe goes really well along with plain chapati and paratha.