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Bengali Bittergourd Curry with Poppy seeds (Uchche Posto Jhuri)

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: bengali
Servings: 23 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

Instructions

  • Grind poppy seeds in a spice grinder or small food processor either dry or with very little water.
  • 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.
  • 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.
  • Add the poppy seed powder or paste; mix well so that the veggies are completely coated with the powder.
  • Season with salt and cook for 5 more minutes until the flavors meld. Serve with steamed rice and enjoy.

Notes

Let's check out what my fellow marathoners have been cooking up today:
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Under 15 mins Quick Breakfast:Sushma Pinjala
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