If you are one of those ‘few’ who have happened to click this recipe, I would vehemently recommend you try this. Bitter Gourd, despite having lot of goodness and food value is a vegetable which does not elicit very pleasant response from most people. Most people would rather skip their meal than eat karela for a meal!!
I remember whenever my mother used to make this recipe (along with stuffed karela – recipe will follow soon…), she used to serve it up with tandoori rotis, lassi and a very basic and simple home made chutney of green chillies, where she would grind them along with some salt. The whole combination was simply…awesome!!
As for me, this was one of my favourite as a kid (and it still is!!) and now my daughter too loves eating it with paraantha, though it tastes equally good when eaten along with chapati or rice and dal.
On second thoughts, I would rather let the recipe speak for itself.
4 large bitter gourds (peeled)
4 medium sized onions (diced)
4-5 medium sized potatoes (chopped small)
1 ½ tbsp mustard oil (if you desire, you can use any other oil)
2 green chillies (split in half)
1/3rd tsp red chilli powder (or as much heat as you want)
½ tsp garam masala powder
1/3rd tsp turmeric powder
Peel the bitter gourd with a peeler and add two generous pinch of salt (to squeeze out its bitterness)
Keep the peels (preferably in sun) rubbed with salt for 2-3 hours.
Boil a glass of water in a pan and add the peels. Boil the peels for a minute and a half.
Put the peels in cold water and then strain them.
Heat the mustard oil in the wok (kadahi) and when it starts to smoke (let it smoke for approximately half a minute and then reduce the flame) carefully add green chillies and cumin seeds.
Immediately add boiled bitter gourd peels. Fry them till the colour starts to change.
Add onions to the peels and keep frying till the onions become translucent.
Now add the potatoes and fry them for 5 minutes.
Season the potatoes with salt and add other dry masala ingredients.
Cook till the potatoes are done and serve with chapatti, parantha or rice.
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