Peel off the skin of Karle, wash them properly & cut them slightly.

Now take a bowl, add karela pieces in it, add 1-1.5 Teaspoon Salt in it & rub them properly.

Now let them rest for 5-6 hours, so that they release all of their moisture & turn less bitter.

Chop Onions in slices.

Chop Ginger & Green Chillies very finely.

After 5-6 hours, wash karela properly so that their bitterness is washed away & then squeeze them dry with the help of a kitchen or muslin cloth.

Now add a slight amount of Laal Mirch Powder, Dhaniya Powder, Salt & Haldi Powder in each karela piece & keep them aside.

Now take an iron kadhai, add 1 Big Spoon of Mustard Oil to it & turn on the gas on high flame to burn the oil first.

When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.

After some time, again turn on the gas & keep it on medium flame.

Then add all Khade Masale in it & let them sizzle.

When they start sizzling, add finely chopped ginger, green chilies & sliced onions in it & cook them till they turn translucent/ soft.

After 3-4 minutes, when they turn translucent/ soft, take them out on a plate.

Then add spices added karela pieces in oil & cook them till they turn golden brown in color.

After 6-7 minutes, when they turn golden brown in color, take them also out in an onion pate.

Now add 3-4 Table Spoon Dahi in it with 2 Teaspoon Dhaniya Powder & some water & mix them properly.

Now let it boil.

When it starts boiling, add roasted karela pieces in it, close the lid & cook them till dahi gets reduced completely & karela turns soft.

After 4-5 minutes, open the lid & when Dahi is reduced completely, add cooked onions, Ginger & Green Chillies in it & mix them properly.

Your Punjabi Karele Ki Sabzi is ready to be Served.