Bitter Gourd and Potato Fry / Karela and Aloo Fry

Recently I got to taste Aloo- Karela sabji served as a part of Nort Indian thali at A2B. I liked the taste and this combination sounded new to me. So I thought I would try the same at home. 

Sometimes I try to recreate a recipe that I tasted at a friend's place or a restaurant. And then it turns to be tastier than the original version I attempted. This is one such recipe. When I started making it I dint know that it would turn out so yummy. Do try this irresistible veggie combo.

What you will need:

• Bitter gourd- 2 medium sized
• Potato- 1 medium sized
• Onion- 2 medium sized
• Green chilli- 2
• Red chilli powder- 1.5 tsp
• Amchur powder- 1 tsp
• Coriander powder- 2 tsp
• Turmeric powder- 1/2 tsp
• Jaggery- size of half a lemon
• Curry leaves- 2 sprigs
• Mustard seeds- 1 tsp
• Oil- 2 tbsp
• Salt- as needed
• Curd- 2tbsp

How To:

1. Slice the bitter gourd into thin slices. Add curd and 1/2 tsp of salt to it. Mix well. Set aside for 15 mins.

 

2. Peel the potato and slice it into thin pieces. Take water in a bowl and add potato to it. Slice the onions thinly.

 

3. Add 1 tbsp oil in a kadai. When it gets hot, add mustard seeds, When it splutters, add onions, green chillies and curry leaves.Let the onions brown a little bit.

4. When the onions get light brown in colour, squeeze the bittergourd from curd and add it to kadai. This is to remove the bitterness. Add potatoes. 

 

5. Add chilli, turmeric , amchur , coriander powder and salt. Mix well. Let it cook in low to medium flame. Add jaggery. Mix well and close with lid. Add the remaining oil little by little and stir in between. When the veggies are cooked well you can switch off.

 

Karela - aloo fry along with curd rice turned out to be a yummy meal. You can have it as a side along with sambar , rasam  or with rotis too.

P.S:

• After adding the spice powders it will take atleast 20 mins to cook.
• Using curd removes bitterness from bitter gourd to some extent. We also add jaggery. So there is no trace of bitterness in this recipe.
• This recipe requires more oil. So feel free to add more oil when needed.