• Prep all your ingredients:

  Mince the garlic, green chilli and ginger, chop the onion, tomato and as fine as you can the bittergourds and keep them ready.
  
• Heat a pan and add the oil.
• As the oil heats up add the cumin, garlic, ginger and green chillies.
  
• When they turn golden brown saute the chopped onion.
• As the onions start turning translucent add the tomatoes and let them cook down.
  
• Keep mixing as it tends to catch the bottom of the pan ( kadai).
  
• As the tomatoes start mashing, turn the heat to medium, add the spice powders and the masalas.
• Keep saute on and dont leave the stove.
• Once you can see a thin film of oil separating, add the bittergourd chopped.
  
• Mix well, add about 1/4 cup of water and cover and cook for 5 minutes.
• The bittergourd would have leached more water by now and become softer. If there is no water add a bit more, mix well , cover and cook for another 5 minutes.
  
• Mash this mix a bit to have a even mix of the sabji.
• Sprinkle the coriandler leaves, cover and remove from heat.

for the dungar

• Make a small well in the middle of the sabji and place a steel katori ( bowl) in it.
• Burn the charcoal piece using tongs. once it has caught on fire, place it in the katori.
• Keep the lid handy.
• Pour a few drops of ghee or oil on the burning coal amd immediately close the lid.
• Allow this set up to stay for 5 to 7 minutes.
• Open the lid after the time, remove the katori and the charcoal.
• Mix the sabji well and it would have infused the smokey flavour.
• Serve the sabji warm with phulkas or bread.