Clean and wash Bitter gourd (karela).
Using a knife scrape the surface of karela.
All cleaned bitter gourds.
Slit them lengthwise, if the seeds are embedded like the one shown in the picture below, leave them inside but if the seeds are hard and big remove them from the karela.
Take curd in a bowl, add salt and mix. Toss karela in this mixture and coat it well.
Allow it to sit in the refrigerator for 30 minutes.
Meanwhile let's prep up rest of our ingredients. Clean and wash okra/bhindi.
Cut them lengthwise. Spread them out on a baking sheet and bake okra pieces at 400 degree F for 20 minutes or until crisp.
Meanwhile clean and wash baigan. Peel and wash pearl onions. Slice paneer and finally peel, wash and slice potatoes into wedges.
Heat and grease a kadhai. Add paneer slices and cook till evenly crisp from all the sides. Set them aside.
Toss pearl onions in the same kadhai and cover and cook till soft and lightly caramelized. Set them aside on a plate.
Toss potato and baigan in the same kadhai and cook till evenly brown and tender.
Time to clean and wash karelas. Squeeze out extra water and toss them in the heated kadhai and cook till tender.
All the veggies are cooked and tender.