Karela Bhaja or Bitter Gourd fry is a Bengali side dish commonly eaten at the beginning of a meal mixed with rice. Here is the recipe I learned from my mother-in-law with bit of my own twist.

Ingredients:

• 2 - Bitter gourd / Karela / Hāgala kai
• ½ tsp - turmeric powder
• ¼ tsp - funnel seeds / Saunf 
• 1 inch piece of cinnamon
• ¼ tsp - red chili powder or black pepper powder (optional) 
• Salt - to taste
• 2 tsp - Oil

Method:

1. Wash and cut the bitter gourds into thin round slices.
2. Mix in turmeric powder and salt with the cut bitter gourd. keep aside for 5 to 10 minutes
3. In a flat fry pan, add the oil and turn the heat to medium.
4. To the hot oil, add funnel seeds and cinnamon piece. May also add a red chili for this tempering.
5. Once the seeds splutters, add the bitter gourd. I usually spread the pieces flat on the pan and cover it for 3 to 4 minutes, then turn the pieces around to cook on the other side. You may also saute until it is cooked. 
6. Serve hot with rice. The best way to eat it is to squeeze the cooked bitter gourd and mix it with rice and eat at the beginning of the meal to get all the health benefits of bitter gourd.