karela

The way D likes it. The LM way is to cut karela (take out the middle seed part) into small bits or semi circles and pressure cook with turmeric, tamarind and salt using very less water. 

When it is cooked, squeeze out the water and set aside. In a kadhai, heat oil. Splutter mustard, hing, turmeric, red chilli powder, kadi patta if you like, and add the squeezed out karela. Cook until the oil separates. Add salt, cook some more. Then add a bit of jaggery. Cook until the karela gets glistening coat. That's it.

You can also fry the karela directly in the kadhai first. This needs more oil and 45 mins... 

You asked me for this D just this morning :)