Ingredients:

250 grams tender karelas 
2 tbsp mustard/sarson oil 
2 large onions, chopped 
1 tsp turmeric powder 
1 tsp red chilli powder 
1 tbsp ginger-garlic paste 
1 tbsp cumin powder 
salt 
½ cup tamarind pulp 

Preparation:

Wash the karelas and pat dry. Slit lengthwise and scoop out centre portion carefully. Cut into half-inch pieces.
Heat oil and fry onions. Add turmeric and chilli powders followed by ginger-garlic, cumin and salt.
Then add karelas and cook on low flame.
When almost cooked, add tamarind pulp, salt if needed and simmer for a few more minutes.

Serve hot with roti.