This use of potato and onions in this recipe helps in toning down the bitterness of Bittergourd. Though the original recipe does not use any souring agent I have drizzled some lime juice to balance the bitter taste. This is another subzi that goes well with both Rice and Roti.
- 1 medium sized Bittergourd sliced into roundels
- 1 large potato deskinned and sliced
- 1 large onion chopped fine
- 1/4 tsp Turmeric powder
- 1 tsp Chilly powder
- 1 green chilly
- 2 tbsps oil
- 1 tsp Cumin seeds
- Juice of one lemon
Heat oil in a pan. Drop in the cumin seeds. After they splutter add the Bittergourd roundels and salt. Roast on a gentle flame till half done. Drop in the onions and green chilly and roast till the, onions, are translucent. Add the potato, turmeric and chilly powder. Toss. Sprinkle a little water and cover and cook till done. Drizzle with lemon juice and serve hot.