Wednesday, February 22, 2017

Stir-Fried Bitter Melon & Potatoes

Karola Alu Bhaja
Bitter melon is a super food for diabetics and can be cooked in a variety of ways. Here I've simply stir-fried it with potatoes and pumped up the taste with shrimp floss powder.

Shrimp Powder
The bitter melons or ucche I found in the Indian supermarket were young and tender, so I left the seeds intact. They added a crunch in contrast to the soft potatoes. This side dish goes well with hot rice or chapatis/tortilla.

4 small Indian bitter melon, diced
1 russet potato, peeled and diced
1 large tomato, diced
2 green chilies, minced
2 Tbsp. shrimp floss powder
salt to taste
4 Tbsp. vegetable oil
1/2 tsp. Bengali 5-spice (fenugreek, cumin, mustard, nigella and fennel seeds)
1/2 tsp. Kashmiri mirch/paprika

  1. Heat oil over medium-high heat and sputter 5-spice and chilies.
  2. Add shrimp powder and tomatoes and simmer until oil resurfaces.
  3. Add salt to taste, paprika, bitter melon and potatoes and stir well.
  4. Cover, lower heat to medium-low and simmer until vegetables are cooked.
Serve with hot rice or any Indian bread.

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