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A classic Gujarati stir-fry where bitter gourd's unique flavor is perfectly balanced with the earthiness of potatoes and a hint of sweetness from jaggery. A wholesome and traditional everyday dish.
For 4 servings
Prepare the bitter gourd
After 30 minutes, firmly squeeze the karela slices with your hands to remove as much water as possible. Discard the bitter water. Set the squeezed slices aside.
Make the tempering
Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
Cook the vegetables
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A classic Gujarati stir-fry where bitter gourd's unique flavor is perfectly balanced with the earthiness of potatoes and a hint of sweetness from jaggery. A wholesome and traditional everyday dish.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 202.58 calories per serving with 2.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cover the pan with a lid and cook on low-medium heat for 15-20 minutes, stirring occasionally. Cook until the potatoes are tender and cooked through. If it gets too dry, you can sprinkle a tablespoon of water.
Add the grated jaggery and lemon juice to the pan. Mix well and cook for another 2 minutes until the jaggery has completely melted and coated the vegetables.
Garnish with freshly chopped coriander leaves. Serve hot with roti or phulka.
To make a Jain version, omit the onions and potatoes. You can use raw bananas (kacha kela) as a substitute for potatoes.
To cook faster, use a pressure cooker. Follow the steps until adding the vegetables and spices, then add 2-3 tbsp of water and pressure cook for 2 whistles.
Add 1-2 finely chopped green chilies along with the onions for an extra kick of heat.
Reduce the amount of oil to 1.5 tablespoons and ensure you use minimal jaggery to keep the sugar content low.