Bitter gourd Potato Sabzi

 

After making the bitter gourd scramble, two bitter gourds were still lying in the refrigerator. For two days, it almost felt as though they were silently calling out to me, guiding me toward a new preparation.

A clear image of the dish had already formed in my mind—I could almost see how it would look once cooked. Strangely, I could even sense its taste beforehand, as though the flavors had already touched my tongue.

On the third day, I finally decided to prepare a sabji using bitter gourd and potatoes. And when the dish was ready, it looked exactly the way I had visualized it in my mind’s eye. Even more surprising, it tasted precisely the way I had imagined. It was such a beautiful and almost magical experience.

So, here is the recipe.

Ingredients

2 bitter gourds, washed, cleaned and slit longitudinally and sliced, Remove any hard seeds

1 large potato, cleaned, peeled and cubed

1 onion finely cut

1 tomato cut into small pieces

1 tbsp oil

A few mustard seeds

¼ tsp Turmeric powder

¼ tsp red chilli powder

½ tsp coriander powder

½ tsp dried mango powder

Salt to taste

½ cup water

Instruction

-          Heat the kadai with oil, ad mustard seed. When they splutter, add the potato cubes           

          

       Stir for a few seconds, add the cut onion, stir.

-          When the onion becomes transparent, add the cut tomato and the bitter gourd, salt and the masala powders.

-          Mix well for a few seconds, add water, reduce the flame, cover the vessel and let it cook for ten minutes. Check in between and add more water if needed. When the potatoes are cooked, remove from fire.

-          Serve with chapatis, or with rice and dal.