Grind poppy seeds in a spice grinder or small food processor either dry or with very little water.
Mix yogurt with chopped karela, ½ tsp salt and ¼ cup of water in a microwave safe container; loosely cover and microwave for 5-6 minutes or until the veggie is almost tender, but not completely cooked. Drain and rinse. Squeeze the water completely from the veggie and keep aside.
Heat 2tbsp oil in a sauté pan, add mustard seeds and once they start to platter, add the cooked karela and sauté on medium-low flame until completely cooked through and slightly browned around the edges.
Add the poppy seed powder or paste; mix well so that the veggies are completely coated with the powder.
Season with salt and cook for 5 more minutes until the flavors meld. Serve with steamed rice and enjoy.
Let’s check out what my fellow marathoners have been cooking up today: