Steamed Basmati Rice, Lau Khar and Tita Karela Bhaji

Ingredients

• 500 g Bottle Gourd (Peeled and cut into 1-inch cubes)
• 2 tbsp Mustard Oil
• 4 cloves Garlic (Finely minced)
• 1 inch Ginger (Peeled and finely grated)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Baking Soda (A substitute for traditional khar)
• 0.5 cup Water (Plus 2 tbsp for dissolving baking soda)
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the ingredients: Peel the bottle gourd and cut it into 1-inch cubes. Finely mince the garlic, grate the ginger, and slit the green chilies lengthwise.

2. 2

   Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Allow it to heat until it turns pale yellow and just begins to smoke, which tempers the oil and mellows its pungent flavor. This should take about 1-2 minutes.

3. 3

   Reduce the heat to medium. Carefully add the minced garlic, grated ginger, and slit green chilies. Sauté for about 30 seconds until fragrant, ensuring the garlic does not burn.

4. 4

   Add the cubed bottle gourd and salt. Stir well to coat the gourd with the oil and aromatics. Continue to sauté for 2-3 minutes.

5. 5

   Pour in 1/2 cup of water and bring the mixture to a simmer. Cover the pan, reduce the heat to low, and let it cook for 12-15 minutes. The bottle gourd should be very tender and easily mashable with a spoon.

6. 6

   In a small bowl, dissolve the baking soda in 2 tablespoons of water. Uncover the pan and pour this alkaline mixture over the cooked gourd.

7. 7

   Increase the heat to medium and stir continuously for 2-3 minutes. You will notice the mixture frothing slightly as the gourd breaks down further into a semi-mushy, integrated consistency. This is the characteristic texture of the dish.

8. 8

   Turn off the heat and let the Lau Khar rest for a couple of minutes before serving. It is traditionally served hot as the first course with steamed rice.

Ingredients

• 250 g Bitter Gourd (about 2 medium, sliced into thin rounds)
• 150 g Potato (about 1 large, peeled and sliced into thin half-moons)
• 1 medium Onion (thinly sliced)
• 4 tbsp Mustard Oil (for authentic flavor)
• 0.5 tsp Nigella Seeds (also known as Kalonji)
• 2 whole Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (for preparing the bitter gourd)
• 1 tsp Sugar (to balance the bitterness)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Wash the bitter gourd, trim both ends, and slice them into thin rounds.
   • Place the slices in a bowl, add 1 tsp of salt, and toss well to coat.
   • Let it rest for 15 minutes. This process, called maceration, helps draw out the bitter juices.
   • After 15 minutes, firmly squeeze the bitter gourd slices between your palms to remove as much water as possible. Set the squeezed slices aside.
2. 2

   Temper the Spices (Phodon)

   • Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium, add the nigella seeds and slit green chilies. Let them sizzle for about 30 seconds until aromatic.
3. 3

   Sauté Vegetables

   • Add the thinly sliced onions to the pan and sauté for 2-3 minutes until they turn soft and translucent.
   • Add the squeezed bitter gourd slices and the thinly sliced potatoes.
   • Sprinkle with turmeric powder and the remaining 0.5 tsp of salt. Stir everything together gently to ensure the vegetables are well-coated with the oil and spices.