Heat 2 tablespoon oil in a Kadai or pan. Add some Cummin seeds, Asafoetida, fennel seeds and Fenugreek. Saute it for 40-50 seconds.
Add the chopped karela and Mix it well. Sauté it on a low to medium-low flame for 4-5 minutes. Stir often while sautéing.
Add 1.5 cups sliced onion and mix them well with Karela, Saute ot for 2-3 minutes.
Now add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1/4 teaspoon Coriander powder and salt as per taste.
Mix the spices well, Saute and stir on a medium to low flame for 5 minutes.
Now add some 1/2 teaspoon Amchur Powder and 1/4 teaspoon Garam Masala to it and again cook it for 5-7 minutes.
Now Switch off the flame and Serve karela sabzi with phulkas, parathas and a bowl of fresh plain curd.