Universal pure veg delicacies way to blissful life

Karela Aloo Fry

2 min read

One of the lip smacking recipes made from frying bitter gourd/melon and potatoes in a desi fry style. With the use of finest spices and cooked with patience this recipe is a must try.

7-8 Bitter gourd
4 medium size potatoes chopped in small cube size
1/4 cup + 1 tablespoon oil
3/4 teaspoons turmeric powder
1 tablespoon + 2.5 teaspoons salt
1 teaspoon red chili powder
1 teaspoon coriander cumin seed powder
2 medium sized chopped tomatoes
7-8 curry leaves
a pinch of asafetida
3- 1/2 teaspoons cumin seeds
1 tablespoon minced ginger
2 chopped green chilies
1 cup chopped cilantro

Process: Wash the bitter gourd . Slit in between each of them and scoop out the seeds. Divide each half in another half and chop into bit sizes. Add a tablespoon of salt and cover it for 30 minutes. The salt will be absorbed by the bitter gourd. Squeeze and wash one time the bit sizes and keep them in the strainer to drain out excess moisture.
Keep the chopped potatoes in a bowl of cold water.
Heat a quarter cup of oil in a skillet or saucepan. Add 2 teaspoons cumin seeds, 1 tsp turmeric powder. Saute and add the potatoes with 1 tsp salt and mix well, continuously cook it on medium heat until it turns golden brown for around 5-7 minutes. Remove the potatoes out in a big bowl. Repeat the same for the bitter gourd by adding 1/2 teaspoon of turmeric powder and 1 teaspoon salt. Once color changes then cover and cook on low heat for 5-7 minutes more. Remove the bitter gourd in the same bowl of potatoes.
Take 1 tablespoon oil , add asafetida, curry leaves, give a nice stir. Add 1- 1/2 teaspoons cumin seeds, ginger, chilies and sauté for few minutes. Add tomatoes , then the red chili powder, 1/2 teaspoon turmeric powder, 1 tsp coriander cumin seed powder. Cover and cook on low heat until they soften completely. Once tomatoes are soft, then add the bitter gourd and potatoes. Increase the heat little bit and mix all well, add 1/2 tsp salt, cook for around 10 minutes on medium heat until color changes completely. Turn off the stove and garnish with fresh cilantro. Serve hot with chapatis.

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