Karela Aloo Sabji-Bitter Gourd and Potato for Blog hop Wednesday 9th May

Made n Enjoyed
Hello readers,

Finally I am in. Very excited to join Blog Hop Wednesday brainchild of Radhika , author of the Tickling palates. I've seen many food bloggers when they post their recipes and mentioned about this concept, I started growing interest in it, but same time I wasn't sure what to do ? how to do ? and above all will I be able to keep up with it ? But Radhika explained me very well and I am ready with my first entry...it is wonderful idea to know many other bloggers, that know you and most amazing thing that you get out from your comfort zone and try out some new recipes of theirs...!

Radhika's words

"This venture is an attempt to broaden our culinary skills, get to know each other and try out new recipes and at the same time be connected with other bloggers meanwhile making ourselves into becoming the best cook. Throw in some interaction, suggestion, ideas with a new blogger it will be added fun giving us all a chance to visit others space and going through it fully."

This week I am paired with Santosh Bangar of Santosh's Kitchen. Her blog is full of traditional and fusion recipes. It was very hard for me to choose one recipe, but after thinking so much I settled on Bottle gourd and Potato ...it was a perfect dish for us, as we had lots of sugary food during the weekend, so wanted to give our body a bit of detox with karela.
Thank you Santosh ji for this lovely recipe. We all liked it in my family !

You will need:-

Bittergourd - Karela-250gm
potato-2
onion-2
coriander powder-1tsp
red chilippowder-1/2tsp
turmeric powder-1/2tsp
amchoor[dry mango powder]1/2 tsp
garam masala-1/2 tsp
methi seeds-1t
salt to taste
mustered oil-4tbsp ( I did use sunflower oil )

Method:-
Peel the karela and rub the salt on it.
Leave it aside about an hour.
Then wash and wipe with kitchen paper.
Cut the potatoes, karela and onion lengthwise.
Heat oil in a heavy bottom pan, add methi seeds.
when they go lightly brown , add karela and mix well.
Cover with lid and cook for 10 minutes, stir once or twice in between.
Add all the ground masala except garam masala and amchoor powder.
Mix well, cover and cook on a low heat till done.
Add garam masala and Amchoor powder. Mix once more.
Serve with hot roti, phulka or paratha.