Wash, cut into thin rings. Sprinkle with salt and leave for 30 min.
Squeeze water out.
Heat mustard oil in flat pan. Sauté karela. Don't deep fry, but get crispy. Fry both sides.
Red onions slice in thin half moons.
Mix karela, raw onion, dhaniya. Dress with black pepper and lemon juice. Taste for salt.
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