Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

• Servings: 4
• Preparation time: 5-6 minutes.
• Cooking time: 18-20 minutes.
• Total time: 26 minutes.

The flavour of today, bitter gourd is the taste infused with panch phoran. Panch phoran is adorn in every Bengali kitchen; panch phoran is a signature blend of five spices (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed), relish the different taste of bitter gourd…

Ingredient:

• Karela (bitter gourd): 150 gm
•  Potato: 100 gm
• Onion: 1 onion (small)
• Mustard oil: 4 tablespoon
• Turmeric powder: half teaspoon
• Coriander powder: one teaspoon
•  Salt: 1 teaspoon (as per taste)
• Jaggery: 1 teaspoon (as per taste)
• Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed):1 teaspoon

Preparation:

1. Wash and Trim the both ends of bitter gourd), and chop into small slices as in photo, keep aside.
2. Chop potatoes into small pieces as in photo. Chop onion also into thin slices, keep aside

Method:

1. Heat oil in a heavy bottom pan, Add panch phoran let it sputter for few seconds; add a pinch of turmeric powder.
2. Add chopped onion into the oil; saute on high flame for couple of minutes or fry until onion get translucent, add chopped potatoes, stir fry for couple of minutes add chopped bitter gourd, stir fry continuously for 3-4 minutes on medium low flame.
3. Add salt, reduced the flame and cook for 3-4 minutes or until it is 80% done, add coriander powder and turmeric powder, Fry till vegetables are done. Add dry mango powder and Jaggery; fry for couple of minutes, put off the flame.
4. Now Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style) is ready. This is served with rice or paratha.
5. Note: heavy bottom pan and low heat works better.

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.