Slice
the karelas and rub with salt. Spread on a platter and leave
in the sun for one hour. Rinse in water thrice to remove the
bitterness and salt.
Fry the
karela in very hot oil. Squeeze the lemon over it while
frying. Remove and set aside. In the same oil fry onions
until light brown. Move to one side and add garlic in the
center of the pan, fry and add chillies and turmeric.
Blend
in fried karela and mix well.
Add
tomatoes and cook uncovered until tomatoes soften and liquid
evaporates.
