Baked Sweet Sour Bitter Gourd | Khatta Meetha Karela

Preheat your oven to 400°F (205°C).
Wash the bitter gourds thoroughly and cut them into thin rounds. Note: I did not peel the karela, as we like the crispy exterior. Also, the karela I used were not too bitter. You can peel it fully or partially depending upon your liking. Also, I left the seeds in the karela as they were tender, but you may remove them.
Optional: To remove excess bitterness from the karela, toss the karela slices in some salt and set it aside for 15-20 minutes. After 15 minutes, rinse the karela and use it in the recipe.
In a bowl, combine the karela slices, oil, jaggery or brown sugar, cumin powder, red chili powder, turmeric, coriander powder, amchur powder, and salt. Toss well until the karela slices are evenly coated with the mixture.
Place the seasoned karela slices on a baking tray in a single layer.
Bake in the preheated oven for about 20-25 minutes, or until the karela slices are crispy and slightly caramelized.
Keep an eye on them and toss them half way through to ensure even cooking.
Optional: When karela is completely cooked, press broil and bake for 1-2 minutes to make it extra crispy. Keep an eye on them, as it can burn easily.
Once baked, remove from the oven and let them cool for a few minutes.
Serve the baked sweet sour bitter gourd recipe as a side dish with roti or paratha.