Cut karela in round/semi round chips. Remove hard/soft seeds. My hubby likes seeds so I don't removed much.

Sprinkle salt in chiped karela & mix well. Keep aside for 15-30 minutes.

Meanwhile cut onion in thin long shapes or chop finely.

In little oil (1-2 teaspoon) fry onions along with asafoetida,rai,jeera till pink. Keep aside.

After adding salt (15-30 minutes later) wash well karela in deep water or in drain/tap water/ 2-3 times water. So that salt removed & bitterness of karela also removed. Drain out all water, sieve it to remove water in steel chalani/colander.

Clean/wipe all them with kitchen towel to reduce water from them.

Fry all in 3-4 tablespoons oil till they become soft, pinkish & crispy on medium flame. It takes around 15-20 minutes. If you feel that oil is less/soaked during frying, add 1-2 tablespoons more oil.

Add fried onions, spices, sugar & cook around 4-5 minutes till crispy.

Add amchoor powder & fry 1-2 minutes more.

You can add sugar as option if you like it meetha. Amchoor powder is also optional for khatta.

No need to add SALT in any step except step 2. As salt got absorbed in chips & no need to increase or decrease salt content.

Yummy tangy khatte meethe fried karele ready.