Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Gujarat · Dinner

Bitter Gourd and Potato

Traditional Recipe 34: Bitter Gourd and Potato recipe

🧺 Ingredients

• Bitter gourd: 250g (sliced thin)
• Potatoes: 200g (cubed)
• Oil: 25ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Green chillies: 3 (slit)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ¾ tsp (3g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Sesame seeds: 1 tsp (7g)
• Lemon juice: 1 tbsp (15ml)

👩‍🍳 How to make Bitter Gourd and Potato

1. Slice bitter gourd thin (3mm); soak in salt water (½ tsp salt in 200ml) for 10 min. Drain.
2. Peel and cube potatoes into 1.5cm pieces.
3. Heat oil (25ml) in large wok over medium-high heat (180°C).
4. Add potato cubes; fry 3-4 min until golden. Remove and keep aside.
5. In same wok, add bitter gourd slices; stir-fry 4-5 min on high heat (180°C).
6. Add mustard seeds; crackle 30 sec.
7. Add cumin seeds, asafoetida, green chillies; fry 1 min.
8. Add turmeric, red chilli, coriander, salt (5g), sugar; mix well.
9. Return potatoes to wok; stir to combine.
10. Cook on medium heat (160°C) for 12-15 min, stirring occasionally.
11. Vegetables should be tender, golden, crispy.
12. Sprinkle sesame seeds; add lemon juice.
13. Serve hot. Should have balanced bitter taste, crispy edges.

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