Kashmiri Karela Or Bitter Gourd
|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|
|Powdered sacch bari||1 Tablespoon|
|Mustard oil||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
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.