5 small bitter gourd melons, washed thoroughly and cut crosswise into thin rings, about 2 mm thick. Remove any hard seeds embedded in the white flesh.
1 large onion, thinly sliced
1 tbsp sugar
1 tbsp Tava masala (available at Indian grocery stores)
¼ cup peanuts, coarsely powdered
1 tsp red chilli powder
½ tsp turmeric
1 tbsp canola or other vegetable oil
Salt to taste
Heat the oil in a skillet.
Add the onions and stir to coat with oil. Add the sugar and stir in.
On medium heat, cook the onions, stirring frequently, until they start to brown.
Add the bitter gourd rings and salt.
Toss thoroughly with the onions, then add the tava masala, chilli powder and turmeric and stir together.
Turn the heat to low, put a lid on the skillet, and cook for about 10-15 minutes, stirring every couple of minutes or so, until the onions and the bitter gourd caramelize and the bitter gourd is tender.
Add the peanut powder and stir into the sabzi.
Check salt. Turn off heat.
Serve hot with chapatis or as a side-dish with rice and dal.
Recipe by Holy Cow! at http://holycowvegan.net/2009/01/bitter-gourd-subzi.html