Ingredients 

• Medium sized Karela - Half Kg.
• Curd - Half cup
• Onions (medium sized, cut length wise) - Three
• Tomatoes (medium sized, cut to small pieces) - Three
• Salt 
• Garam Masala - One Tea Spoon
• Turmeric Powder - One fourth Tea Spoon
• Red Chilli Powder - Half Tea Spoon
• Dhania Powder - One and a half Tea Spoon
• Oil - One and a half Table Spoon
• Oil (to deep fry Karela)
• Salt (to marinate Karela)

• Peel the karelas and keep the rind aside. 
• Make a cut (length wise) on the Karelas. 
• Smear the Karelas with salt all over and also inside the cut and leave overnight. 
• If you want to put the rind in the subzi then, put some salt in the rind, mix well and leave overnight. 
• Wash the Karelas thoroughly (4-5 times) under running water and drain, also wash the rind thoroughly. 
• Deep fry the Karelas on medium flame, until golden brown. Set aside. 
• Fry the onions, until golden brown, add tomatoes and cook until tomatoes are tender. 
• Add all the spices and a little water, fry the masala for 2 minutes. 
• Add curd and cook for 1 minute. 
• Add the fried Karelas (and the rind) and cover, let it cook till Karelas become soft.