Ingredients

• 10 - bitter gourd, scraped, sliced into 4 pieces, deseeded
• 1/2 cup - mustard oil
• 3 - potatoes, sliced
• 1/2 cup - ghee
• A pinch of asafetida
• 1 tsp - cumin seeds
• 1/4 tsp - fenugreek seeds
• 4 - green chillies, chopped
• Jaggery, a small piece
• 1/4 tsp - onion seeds
• 1 cup - yoghurt, beaten
• 1/2 tsp - ginger powder
• 1 tsp - coriander powder
• Salt to taste
• Red chilli powder to taste
• 1 - ginger, one inch piece, crushed
• 1 bunch - green coriander, chopped

How to Make Dum Karela

• Heat the mustard oil in a kadai. Fry the bitter gourd. Remove and keep aside.
• Next, fry the potatoes till golden. Remove and keep aside.
• In another kadai, 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.
• Serve hot.