Print Recipe
Bengali Bittergourd Curry with Poppy seeds (Uchche Posto Jhuri) Yum
Bengali Bittergourd Curry with Poppy seeds (Uchche Posto Jhuri)
Course side dish
Cuisine bengali
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 4 Bitter gourd / Karela/ Kakarakaya – medium, diced
  • 3 tbsps Poppy seeds
  • 3 chilies Dry Red
  • 2 tbsps Yogurt
  • to taste Salt
  • 1 tsp Mustard seeds
Course side dish
Cuisine bengali
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Bitter gourd / Karela/ Kakarakaya – medium, diced
  • 3 tbsps Poppy seeds
  • 3 chilies Dry Red
  • 2 tbsps Yogurt
  • to taste Salt
  • 1 tsp Mustard seeds
Bengali Bittergourd Curry with Poppy seeds (Uchche Posto Jhuri)
Instructions
  1. Grind poppy seeds in a spice grinder or small food processor either dry or with very little water.
  2. Mix yogurt with chopped karela, ½ tsp salt and ¼ cup of water in a microwave safe container; loosely cover and microwave for 5-6 minutes or until the veggie is almost tender, but not completely cooked. Drain and rinse. Squeeze the water completely from the veggie and keep aside.
  3. Heat 2tbsp oil in a sauté pan, add mustard seeds and once they start to platter, add the cooked karela and sauté on medium-low flame until completely cooked through and slightly browned around the edges.
  4. Add the poppy seed powder or paste; mix well so that the veggies are completely coated with the powder.
  5. Season with salt and cook for 5 more minutes until the flavors meld. Serve with steamed rice and enjoy.
Recipe Notes

Let’s check out what my fellow marathoners have been cooking up today:

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid’s Special:Vardhini,

Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast:Sushma Pinjala

Share this Recipe
Powered by WP Ultimate Recipe