Bitter Gourd Cooked on a Slow Fire (Indian)
Ingredients
- 10 pieces Bitter gourd karela, scraped, sliced into 4 pieces, deseeded
- 3 1/2 floz Mustard sarson oil
- 3 Potatoes sliced
- 3 1/2 oz Ghee
- a pinch Asafoetida hing
- 1 tsp 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
- 7 oz Yoghurt dahi, beaten
- 1/2 tsp Ginger powder sonthi
- 1 tsp 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
Instructions
- 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.
- 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.
- Add the yoghurt, the remaining spices, and ginger. Cook on dum for 30 minutes. When soft, add green coriander and serve hot.
Calories: 298 kcal
Carbohydrates: 29 g
Protein: 6 g
Fat: 19g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 47 mg
Sodium: 326 mg
Potassium: 997 mg
Fiber: 16 g
Sugar: 4 g
Vitamin A: 783 IU
Vitamin C: 155 mg
Calcium: 97 mg
Iron: 2 mg