Wash and peel 250 grams of bitter gourd (karela) and 250 grams of potatoes (aloo). Cut them into thin slices.
In a pan, heat 2 tablespoons of oil. Add 1 teaspoon of cumin seeds (jeera) and let them crackle.
Add 1 finely chopped onion and sauté until it turns golden brown.
Add the sliced bitter gourd and potatoes to the pan. Mix well and cook for 5 minutes on medium flame.
Add 1/2 teaspoon of turmeric powder (haldi), 1 teaspoon of red chili powder, 1 teaspoon of coriander powder (dhania), and salt to taste. Mix well and cook for another 10-12 minutes, stirring occasionally, until the vegetables are cooked and slightly crispy.
Add 1/2 teaspoon of amchur (dry mango powder) and 1/2 teaspoon of garam masala. Mix well and cook for another 2 minutes.
Garnish with chopped coriander leaves and serve hot with roti or rice.