Halwai September 20, 2020


• 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


  1. 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.)
  2. After 10 minutes, heat 1 tbsp of oil in a kadai.
  3. 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.)
  4. Add another tbsp of oil in the same skillet.
  5. Add the paanch phoren or the cumin seed, splutter.
  6. Add the onions and saute until translucent.
  7. Now add the potatoes and season with salt. Cover and cook for 1 minute.
  8. Stir in between to avoid burning. You can lower the flame to medium heat.
  9. After 1 minute add the fried bitter gourd.
  10. Now add the rest of the masalas or spices.
  11. Add the chopped tomatoes, the leftover water released by bitter gourd marinade.
  12. Cover and cook until the tomatoes are done and the oil separates.
  13. Once done, turn off the heat.
  14. Serve hot with Chapati or rice.
  15. Recipe courtesy: Wah Sush Kitchen