The bitter little green dragons (gourds) make for a quick and easy dish for lunch or dinner. Perfect with fresh chapattis or paranthas.
Take 3-4 medium size bitter gourds, rinse them in salty water and slice them lengthwise. Using a spooon scoop out the soft flesh and seeds and discard these. Cut the vegetable into small bite size pieces.
1 large onion, finely chopped
1 inch piece of ginger, finely chopped
3-4 green chillies, finely chopped
1 tsp cumin seeds
Heat a couple of tablespoons of oil in a pan, add some cumin seeds until they start sizzling. Stir in the ginger, saute and add the chopped onion .Saute again and add the chopped karelay so they can cook together with the onions. Regularly stir fry them so they don’t burn, until the onions are soft and translucent and the karelay have softened up as well.
Add 2 large chopped tomatoes to this, followed by salt, black pepper and turmeric powder. Cover the pot and cook for a few minutes until the tomatoes have softened through and the oils are separated. Add 2 large potatoes, cut into small bitesize cubes to this. Stir them in and sprinkle 2 tsp coriander powder, 1 tsp veg garam masala (or Kitchen King) and 1/2 a tsp of mango powder (amchoor). Cover the pot and if necessary, sprinkle a little water, cover the pot and let it cook on medium/low heat until the potatoes have cooked through.
Check and stir from time to time, and if it starts to stick at the bottom, sprinkle a few drops of water to help build the steam and continue to cook.
Sprinkle some fresh coriander before serving. The bitterness of the karelay has not been reduced in this recipe as I make these for someone who is diabetic and the bitterness helps keep his sugar levels in check. The potatoes are not ideal due to their sugar level, but they are necessary to help with the bitterness of the karelay.