Ingredients

• 2 - Large bitter gourd washed and sliced.
• 2 - Potato, large, peeled and sliced into thin strips
• 1.5 Tsp - Turmeric powder
• 2 Tsp - Cumin powder
• 2 Tbsp - Coriander powder
• 1 - Onion large, sliced
• Salt as per taste
• 1 - Green Chilli (optional)
• 2 Tbsp - Oil
• Paanch phoren or Cumin seed
• 1 - Tomato, chopped

How to Make Karela Bhaja - Bitter Gourd Curry (dry)

• Marinate the bitter gourd by applying oil, salt, and turmeric. Keep aside for 10 minutes. (In 10 minutes bitter gourd will release some water which is basically its bitterness.)
• After 10 minutes, heat 1 tbsp of oil in a kadai.
• Fry the bitter gourd, until it turns golden brown. Remove onto a separate bowl. (Do not add the released water from the bitter gourd. Keep that water aside for use later.)
• Add another tbsp of oil in the same skillet.
• Add the paanch phoren or the cumin seed, splutter.
• Add the onions and saute until translucent.
• Now add the potatoes and season with salt. Cover and cook for 1 minute.
• Stir in between to avoid burning. You can lower the flame to medium heat.
• After 1 minute add the fried bitter gourd.
• Now add the rest of the masalas or spices.
• Add the chopped tomatoes, the leftover water released by bitter gourd marinade.
• Cover and cook until the tomatoes are done and the oil separates.
• Once done, turn off the heat.
• Serve hot with Chapati or rice.
• Recipe courtesy: Wah Sush Kitchen