Karela & Sweet Potato
I restrict my potato intake to once a week and try to substitute the tuber with sweet potato wherever I know that it won’t distract from the end result.
a twist on the more familiar karela and aloo (potato) which is cooked in different avatars across the Indian subcontinent
Many people sprinkle salt over over karela and squeeze out the bitter juices before cooking. Personally, I skip this step but you can do so if you wish. Bear in mind that the sweet potato naturally reduces any obvious bitterness of karela.
Bitter gourd is commonly available in Asian grocery stores so if you have ever wondered how to cook the vegetable, give this kooky creation a go.
Goes well with roti, naan, tortilla or even sliced bread.
250 Grams karela
1 Medium size sweet potato
1-2 Heads of garlic
1 Teaspoon turmeric powder
1-2 Teaspoons chilli powder
1 Tablespoon coriander powder
1-2 Teaspoon cumin powder
1 Teaspoon amchoor powder (dry mango)
1 Teaspoon asafoetida
1 Tablespoon oil
Salt to taste
- Peel and slice the garlic across its length.
- Wash and finely slice the karela in shape of matchsticks.
- Wash and slice the sweet potato same shape as karela.
- Sprinkle some salt all over the sliced sweet potato and set aside
- In a bowl, mix the powders: turmeric, chilli, coriander, cumin and amchoor.
- Heat the oil in a frying pan.
- Once hot, reduce the heat and add the asafoetida.
- After about 10 seconds, throw in the sliced garlic.
- Stir around for a couple of minutes till the garlic is about to change colour. You don’t want it brown.
- Add the powdered spices and mix well. Cook for a minute or so.
- Next, add the karela and a bit of salt to taste. Remember that you have already sprinkled some salt on sweet potato.
- Mix, cover and cook for about 10 minutes.
- After the time is up, uncover and add the sweet potato.
- Once again, mix well, cover and let this cook for 20 minutes.
- Take off the stove and let the vegetable sit for 5 minutes before having.