Wash karela with water and peel it using a vegetable peeler. Do not discard the peel. We will use it later in the recipe.
Rub approximately 2 teaspoon salt all over karela and keep them aside for 10 minutes.
Wash the karela well with water
Cut it into thin rounds (0.25 inch).
Heat oil in a medium-size skillet over medium-high heat. Once the oil is hot, add asafoetida, fennel seeds, nigella seeds, and cumin seeds, and let them crackle for 3-4 seconds.
Add onions and fry on medium-high heat until they are nicely browned (8 – 10 minutes), stirring frequently.
Add ginger garlic paste and fry for another 2 minutes.
Now add coriander powder, chili powder, turmeric powder, salt, and the karela peel and fry for a minute.
Now add coriander powder, chili powder, turmeric powder, salt, and the karela peel and fry for a minute.
Add the sliced karela and mix everything well. Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook until karela is tender (10-12 minutes). Stir a few times while cooking.
Add jaggery and tamarind paste and mix well.
Cover and cook for 1-2 minutes.
Check for salt and add more if needed. Serve hot.