For Day 4 of BM# 5, I made this mixed vegetable Bengali curry which interestingly includes bittergourd along with other veggies. Again recipe courtesy Sandeepa’s Bong cookbook. In Andhra bitter gourd or kakarakaya is usually used mostly by itself and as far as I know is rarely cooked with other vegetables. So when I saw this recipe I thought it was very unique (at least to me since I’ve never tried this combination of veggies before) and wanted to give it a try. The veggies are cooked with mustard and poppy seed paste which gives the curry a totally different dimension. The dish turned out delicious in a very interesting and different way.
I followed the recipe to the T, except that I didn’t have green beans on hand, so didn’t use any. Also I added 2 dry red chilies to the blender when grinding the mustard and poppy seeds to add some heat to the curry.