August 22, 2018


Bittergourd (karela) - 2
Onion - 1 (chopped)
Potatoes - 2 (peeled and diced)
Garlic cloves - 2 (Chopped)
Tomatoes - 3 (chopped, skinned and deseeded)
Ground ginger - 5 gms
Turmeric - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Pinch of mustard
Water - 1/2 cup


  • Soak the karelas in water for about 15 minutes to soften.
  • Cut lengthways down the middle and take out the seeds with a spoon. Cut in 2 cm thick slices.
  • Heat oil in a saucepan and fry the chopped onion and garlic.
  • When golden, add the mustard and then the peeled and diced potatoes along with the karela.
  • when these are well browned, add the ground spices, a pinch of salt and half a cup of water.
  • Cook over a low heat for about 20 minutes.
  • When there are five minutes remaining, add the chopped tomatoes.
  • Cook till done and serve with rice.

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