Monday, July 08, 2013

Bitter Melon Stir-Fried with Eggplant & Potatoes

Karola Begun Alu Thorkari
Chinese bitter melons or 3 ucchay, deseeded and chopped
1 russet potato, peeled and chopped
2 Oriental eggplants, chopped and tossed with salt

4 Tbsp. oil
1/2 tsp. radhuni (wild celery seeds)
2 tsp. ginger paste
1 medium onion, chopped
1 large tomato, chopped

3 sliced green chillies
1/4 tsp. sugar

1 tsp. ghee


  1. Toss eggplants with salt and set aside.
  2. Heat oil in a pan and sputter radhuni.
  3. Add onions and fry until translucent.
  4. Add potatoes, salt and ginger paste.
  5. Stir well and cook over medium heat until potatoes are partly cooked.
  6. Add tomatoes, karela and salted eggplant, stir well, cover and cook until vegetables are soft. 
  7. Stir in sugar & green chilies, cover and cook for 2 minutes.
  8. Remove from heat and garnish with ghee.
Serve with steamed Basmati rice or tortillas.

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