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Recipes in English
>>
Vegetarian Recipes >> Dum ka
Karela |
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Bitter gourd cooked on
a slow fire. |
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Bitter ground
(karela), scraped, sliced into 4 pieces, deseeded 10
pieces |
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Mustard (sarson)
oil 1/2 cup /100 ml |
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Potatoes,
sliced 3 |
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Ghee 1/2 cup /
95 gm |
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Asafoetida (hing)
a pinch |
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Cumin (jeera)
seeds 1 tsp / 2 gm |
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Fenugreek
seeds (methi dana) ¼ tsp / 3/4 gm |
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Green chillies,
finely chopped 4 |
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Jaggery (gur)
a small piece |
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Onion seeds (kalonji)
¼ tsp |
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Yoghurt (dahi)
beaten 1 cup / 180 gm |
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Ginger powder
(snoth) 1/2 tsp / 1 gm |
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Coriander (dhaniya)
powder 1 tsp / 11/2 gm |
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Salt To Taste |
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Red chilli
powder to taste |
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Ginger (adrak),
1” piece, crushed 1 |
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Green
coriander (hara dhaniya), chopped a bunch |
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- Heat
the mustard oil in a wok (kadhai), fry the bitter gourd.
Remove and keep aside. Fry the potatoes till golden. Remove
and keep aside. In another wok, heat the ghee.
- Add the
asafoetida, cumin seeds, fenugreek seeds, green chillies,
jaggery, and onion seeds. When they splutter, add the fried
potatoes and bitter gourd; mix well. Add the yoghurt, the
remaining spices and ginger.
- Cook on
dum for 30 minutes. When soft, add green coriander and serve
hot.
- Time:
Preparation time: 15 min.
Cooking time: 45 min.
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Serves: 5-6
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