Ingredients:
• 2 – Large Bitter gourd washed and sliced.
• 2 – Potato, large, peeled and sliced into thin strips
• 1.5 Tsp – Turmeric powder
• 2 Tsp – Cumin powder
• 2 Tbsp – Coriander powder
• 1 – Onion large, sliced
• Salt as per taste
• 1 – Green chilli (optional)
• 2 Tbsp – Oil
• Paanch phoren or Cumin seed
• 1 – Tomato, chopped
Method:
- Marinate the bitter gourd by applying oil, salt, and turmeric. Keep aside for 10 minutes. (In 10 minutes bitter gourd will release some water which is basically its bitterness.)
- After 10 minutes, heat 1 tbsp of oil in a kadai.
- Fry the bitter gourd, until it turns golden brown. Remove onto a separate bowl. (Do not add the released water from the bitter gourd. Keep that water aside for use later.)
- Add another tbsp of oil in the same skillet.
- Add the paanch phoren or the cumin seed, splutter.
- Add the onions and saute until translucent.
- Now add the potatoes and season with salt. Cover and cook for 1 minute.
- Stir in between to avoid burning. You can lower the flame to medium heat.
- After 1 minute add the fried bitter gourd.
- Now add the rest of the masalas or spices.
- Add the chopped tomatoes, the leftover water released by bitter gourd marinade.
- Cover and cook until the tomatoes are done and the oil separates.
- Once done, turn off the heat.
- Serve hot with Chapati or rice.
- Recipe courtesy: Wah Sush Kitchen