Wash bitter gourd thoroughly. Slice it thinly (rounds or half-moons). If the skin is very thick or tough, you may peel partially.

Sprinkle a pinch of salt on the slices and mix well. Keep aside for 15–20 minutes. Then gently squeeze out excess water and pat dry with a kitchen towel. This reduces bitterness.

Heat oil in a pan or kadhai over medium flame. Add sliced onions and sauté until they turn translucent and begin to brown lightly (about 3–4 minutes).

Add the prepared bitter gourd slices. Stir well to combine with onions. Cover and cook on low-medium flame for about 8–10 minutes, stirring occasionally, until gourds begin to soften.

Once the bitter gourd has softened, add turmeric powder, red chilli powder, coriander powder, dry mango powder (if using), and salt. Mix gently so spices coat the slices evenly.

Continue to cook uncovered for another 5–6 minutes, stirring now and then, until the bitter gourd turns golden-brown and cooked through. If pieces dry out or stick, sprinkle a tablespoon of water to avoid burning.

Taste and adjust salt or spices if needed. Once done, turn off the heat. Serve hot with chapati, roti or steamed rice.