INGREDIENTS:
3 cups Bitter Gourd (Karela) , peeled and cut into small pieces
4 tbsp Oil
1/2 tsp Cumin Seeds (Jeera)
1/2 tsp Asafoetida (Hing)
1/4 tsp Turmeric Powder
1 Cup Peeled Potatoes , Cut into Cubes
1/2 Cup Chopped Coriander (Dhania)
1 1/2 tbsp Coriander (dhania) Seeds Powder
3/4 tbsp Chilli Powder
Salt to Taste
Fresh Coriander leaves finely chopped for garnishing
PROCEDURE:
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3 cups Bitter Gourd (Karela) , peeled and cut into small pieces
4 tbsp Oil
1/2 tsp Cumin Seeds (Jeera)
1/2 tsp Asafoetida (Hing)
1/4 tsp Turmeric Powder
1 Cup Peeled Potatoes , Cut into Cubes
1/2 Cup Chopped Coriander (Dhania)
1 1/2 tbsp Coriander (dhania) Seeds Powder
3/4 tbsp Chilli Powder
Salt to Taste
Fresh Coriander leaves finely chopped for garnishing
PROCEDURE:
- Combine the karela with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes and squeeze out the excess water from the karela and keep it aside.
- Heat the oil in a non-stick pan, add the cumin seeds and let it crackle, add the asafoetida, turmeric powder on a medium flame for 30 seconds.
- Add the squeezed karela, cover and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
- Add the potatoes and cook on a medium flame for more 10 minutes or till the karela is crisp and the potatoes are cooked, while stirring occasionally.
- Add the salt and coriander mix well and cook on a medium flame for more 2 to 3 minutes, while stirring occasionally.
- Add the Cumin seed powder and chilli powder and cook for another 2 to 3 minutes.
- Serve hot garnished with chopped coriander.
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