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Kashmiri Karela Or Bitter Gourd

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Ingredients
  Bitter gourds 9 Small (whole)
  Whole potatoes 6 Small, peeled and cut into 4 pieces
For traditional kashmiri spices
  Fenugreek seeds 1⁄2 Teaspoon
  Onion seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Dried ginger powder 1⁄2 Teaspoon
  Aniseed powder 1⁄2 Teaspoon
  Chilli powder 1⁄2 Teaspoon
  Coriander powder 1⁄2 Teaspoon
  Fresh green chili 6 , deseeded
  Fresh ginger piece 1 Small
  Freshly chopped coriander 1⁄2 Cup (8 tbs)
  Sour limes 2 , juiced
  Sugar 1 Tablespoon
  Powdered sacch bari 1 Tablespoon
  Salt To Taste
  Mustard oil 1⁄2 Cup (8 tbs) (adjust quantity as needed)
Directions

Cut each bitter gourd into 2 pieces and remove the seeds and fluff within. Cut into thick chips and place in a pan of salted water for half an hour.
Place a frying pan half filled with mustard oil on a medium flame. Wash the peeled and quartered potatoes and deep fry them till tender. Set aside.
Squeeze the water from the bitter gourd and deep fry them in the same oil. Set aside.
Take a pan and place half a cup of oil in which the potatoes had been fried in it. Heat over a medium flame. When the oil gets hot, put in the traditional Kashmiri masala of fenugreek seeds, onion seeds, cumin seeds, ginger powder, aniseed powder, chilli powder and coriander powder and lower the flame and mix well. Add the ground masala and stir for two minutes. Put in the fried bitter gourd and potato quarters and salt and mix gently. Add one cup of water and sprinkle the powdered sacch bari and the sugar. Stir and allow to cook over a slow fire for 10 to 12 minutes. Taste for salt.
Serve hot with rotis and rice.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Bitter Gourd

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