To begin making the Sindhi Karela Bhaji Recipe, in a pressure cooker, add the karela along with 2 tablespoons water and salt. Pressure cook for two whistles and turn off the heat.

Release the pressure immediately by running cold water over the pressure cooker. Releasing the pressure immediately prevent the karela from getting over cooked. Keep aside.

Heat oil in a kadai on medium flame, add the cumin seeds and allow it to sizzle. 

Once the seeds have sizzled add the ginger and garlic, green chillies and saute for about 30 seconds. 

Now add onions and saute until it softens and turns golden brown. 

Once the onions have turned slightly brown; add the chopped tomatoes, mix well and cook until the tomatoes are mushy.

Once the tomatoes are cooked, add the turmeric powder, kashmiri red chilli powder, coriander powder, cardamom powder, anardana, salt and mix well to combine. Cook for about 2 to 3 minutes until the masala comes together for the Karela bhaji.

After the masala is cooked through add the yogurt and cook for a few minutes.

Finally add the pre cooked Karela into the pan. 

Sprinkle some water and cover and let the Sindhi Karela Bhaji simmer for 5 minutes. Once done, check the salt and spices and adjust accordingly. Turn off the heat and stir in the coriander leaves. Transfer Karela Bhaji into a serving bowl and serve.  

Serve the Sindhi Karela Jo Bhaji Recipe along with Sindhi Tidali Dal Recipe and Jowar Jo Dodo Recipe - Sindhi Sorghum Roti for a simple Sindhi meal.