Karela Aloo Baingan Bhaji

Beat the bitter gourd phobia with this karela aloo baigan (sukhi) bhaji!

I can guarantee that the bhaji will not be too bitter. After many trials I have reached this final recipe. So, even if you dislike bitter gourds you must try this.

The preparation is aimed at minimizing the bitterness of the gourd so that, it may be enjoyed.

The combination of fried bitter gourd eggplant potato presents a very tasty dish that can be served with rice or chapatti along with a dal (lentil).

You can make your own combination by varying the amounts of each vegetable used to suit your taste. Try it once and you will love it.

KARELA ALOO BAINGAN BHAJI                                    Serves 4

Ingredients:

Bitter gourd/ Karela – 1 cup thinly sliced

Potatoes/ Aloo – 1 cup chopped into small pieces

Eggplants/ Baingan – 1 cup chopped into small pieces

Tomato – 1 medium chopped

Coriander seeds – ½ tsp

Cumin seeds – ½ tsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Turmeric pdr – ¼ tsp

Chaat Masala pdr – 1 tsp

Grated ginger and garlic – 1 tsp heaped

Whole green chili – 1

Salt – to taste

Oil – for deep frying + cooking

Method:

1.    Add salt to the bitter gourd pieces and mix them well with your hand. Leave aside for at least 30 mins.

2.    Heat some oil for deep frying. Fry the eggplants or baingan in the hot oil till they are cooked. Next fry the potatoes, keep the oil medium hot. Once they are cooked, drain on absorbent paper and keep aside.

3.    Squeeze out the water from the bitter gourd. Fry them in hot oil till crispy. Drain on absorbent paper and keep aside.

4.    Heat some oil in another pan. Add in the cumin and coriander seeds for tempering.

5.    Add in the tomatoes and cook briefly. Next, add in the dry spices, salt and ginger garlic paste. Mix well. Add in the chili and  a little water and cover and cook for a minute. Remove the cover and cook till the oil start separating and the tomatoes become soft.

6.    Add in the fried potatoes and eggplants. Mix well and cook for 2 mins on medium heat so that they absorb the flavours of the spices. Turn off the heat.

7.    Finally, add in the crispy fried karela or bitter gourd. Mix thoroughly.

8.    Serve hot with dal chawal or dal roti. ( rice and lentils or chapatti and lentils)

NOTE: You may vary the quantity of the veggies as per your taste. More potatoes or more eggplant or less bitter gourd…it’s up to you.

© Rinki’s Kitchen 2018