- If you just finished making my stuffed karela, you can use the remaining mustard oil in the pot to cook this dish right in your Instant Pot by pressing the sauté button. Otherwise you can make this on a stovetop: Heat the mustard oil in a large sauté pan over medium heat.
- Add the bitter melon peels, onion, potato and serrano pepper. Stir-fry for 2 minutes, cover with a lid and cook for 5 minutes.
- Remove the lid, raise the heat to medium-high, then add the spices and stir-fry for 4-5 more minutes or until the potatoes are cooked through and have started to caramelize along with the onions. The longer you cook, the less bitter the dish will be.
- To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.