Serape the karela and cut into long pieces. Wash. Sprinkle a teaspoon of salt onto it and set aside for half an hour.
Take an aluminium or iron kadai and place on the fire. When it is hot, put in the oil and asafoetida. (If garlic is used, crush and add to the oil. Do not use asafoetida if using garlic.)
Squeeze water out of the karela and put into the kadai. Stir and cover; keep stirring. When it softens, add gur, salt, chilli powder, coriander and turmeric. Cover and cook on a slow fire. The vegetable will release water; when this water evaporates, remove from fire and serve.