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.