Bitter gourd cooked on a slow fire (Indian) recipe
ingredients
10 pieces Bitter gourd (karela), scraped, sliced into 4 pieces, deseeded
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
3 Potatoes, sliced
1/2 cup (100 g) 3 1/2 oz Ghee
a pinch Asafoetida (hing)
1 tsp (2 g) Cumin (jeera) seeds
1/4 tsp Fenugreek seeds (methi dana)
4 Green chillies, finely chopped
a small piece Jaggery (gur)
1/4 tsp Onion seeds (kalonji)
1 cup (200 g) 7 oz Yoghurt (dahi), beaten
1/2 tsp Ginger powder (sonthi)
1 tsp (1 1/2 g) Coriander (dhaniya) powder
Salt to taste
Red chilli powder to taste
1 Ginger (adrak), 1 inch piece, crushed
a bunch Green coriander (hara dhaniya), chopped
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
3 Potatoes, sliced
1/2 cup (100 g) 3 1/2 oz Ghee
a pinch Asafoetida (hing)
1 tsp (2 g) Cumin (jeera) seeds
1/4 tsp Fenugreek seeds (methi dana)
4 Green chillies, finely chopped
a small piece Jaggery (gur)
1/4 tsp Onion seeds (kalonji)
1 cup (200 g) 7 oz Yoghurt (dahi), beaten
1/2 tsp Ginger powder (sonthi)
1 tsp (1 1/2 g) Coriander (dhaniya) powder
Salt to taste
Red chilli powder to taste
1 Ginger (adrak), 1 inch piece, crushed
a bunch Green coriander (hara dhaniya), chopped
method
1. Heat the mustard oil in a wok (kadhai); fry the bitter gourd. Remove and keep aside. Fry the potatoes till golden. Remove and keep aside.
2. In another wok, heat the ghee. Add asafoetida, cumin seeds, fenugreek seeds, green chillies, jaggery, and onion seeds. When they splutter, add fried potatoes and bitter gourd; mix well.
3. Add the yoghurt, the remaining spices, and ginger. Cook on dum for 30 minutes. When soft, add green coriander and serve hot.
2. In another wok, heat the ghee. Add asafoetida, cumin seeds, fenugreek seeds, green chillies, jaggery, and onion seeds. When they splutter, add fried potatoes and bitter gourd; mix well.
3. Add the yoghurt, the remaining spices, and ginger. Cook on dum for 30 minutes. When soft, add green coriander and serve hot.
serving amount
serves: 5 - 6
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