Dum Karela Recipe

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Bitter Gourd – 10 pieces, scraped, sliced into 4 pieces, deseeded
Mustard Oil – 1/2 cup
Potatoes -3, sliced
Ghee – 1/2 cup
Asafoetida – a pinch
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1/4 tsp
Green chillies – 4, chopped
Jiggery – a small piece
Onion Seeds – 1/4 tsp
Yoghurt – 1 cup, beaten
Ginger Powder – 1/2 tsp
Coriander Powder – 1 tsp
Salt to taste
Red Chilli Powder to taste
Ginger – 1, one inch piece, crushed
Green Coriander – a bunch, chopped

1. Heat the mustard oil in a kadai.
2. Fry the bitter gourd. Remove and keep aside.
3. Fry the potatoes till golden.
4. Remove and keep aside.
5. In another kadai, heat the ghee.
6. Add the asafoetida, cumin seeds, fenugreek seeds, green chillies, jaggery and onion seeds.
7. When they splutter, add the fried potatoes and bitter gourd.
8. Mix well.
9. Add the yoghurt, the remaining spices and ginger.
10. Cook on dum for 30 minutes.
11. When soft, add green coriander.
12. Serve hot.

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