Ingredients:

Bitter ground (karela), scraped, sliced into 4 pieces, deseeded 10 pieces
Mustard (sarson) oil ½ cup /100 ml
Potatoes, sliced 3
Ghee ½ cup / 95 gm
Asafoetida (hing) a pinch
Cumin (jeera) seeds 1 tsp / 2 gm
Fenugreek seeds (methi dana) ¼ tsp / ¾ gm
Green chillies, finely chopped 4
Jaggery (gur) a small piece
Onion seeds (kalonji) ¼ tsp
Yogurt (dahi) beaten 1 cup / 180 gm
Ginger powder (snoth) ½ tsp / 1 gm
Coriander (dhaniya) powder 1 tsp / 1½ gm
Salt To Taste
Red chili powder to taste
Ginger (adrak), 1” piece, crushed 1
Green coriander (hara dhaniya), chopped a bunch

Method:

1. Heat the mustard oil in a wok (kadhai), fry the bitter gourd. Remove and keep aside. Fry the potatoes till golden. Remove and keep aside. In another wok, heat the ghee.
2. Add the asafoetida, cumin seeds, fenugreek seeds, green chillies, jaggery, and onion seeds. When they splutter, add the fried potatoes and bitter gourd; mix well. Add the yogurt, the remaining spices and ginger.
3. Cook on dum for 30 minutes. When soft, add green coriander and serve hot.

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