Name: Aloo eggplant karela fry recipe by Kasturi Achari at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 small potatoes; 3 medium size eggplant; 1 medium size bitter melon/ karela; 2 tbl spoon musterd oil; 1 tbl spoon Panch forn. Bengali 5 spicy ( kala jeea. Musterd seed . Methi. Sauf. Jeea); 1/2 tes spoon temaric; Salt to taste; 1 slited green chili; 1/2 tea spoon red chlli powder

Ingredients Serving: 4

2 small potatoes
3 medium size eggplant
1 medium size bitter melon/ karela
2 tbl spoon musterd oil
1 tbl spoon Panch forn. Bengali 5 spicy ( kala jeea. Musterd seed . Methi. Sauf. Jeea)
1/2 tes spoon temaric
Salt to taste
1 slited green chili
1/2 tea spoon red chlli powder

Instructions

Method : 1.Dice the eggplants and set aside. Peel the potatoes and dice and set aside. 2.Dice the bitter melon / Karela / Korola and leave any visible seeds Heat the oil on medium heat for about 1 minute and add in the panch phoron (Bengali 5 spice) and wait until the spice crackles. Add in the mixed diced vegetables and stir well. 3.Shake over the turmeric and the salt and mix well. Cover and cook the mixture for about 5 minutes on low heat, remove the cover and check the mixture for softness. The potatoes should be lightly crisped and soft. 4Stir the chilli powder and mix well. Garnish with the green chilli. Cook for another minute and serve with rice and lentils for a classic first course in a bong meal.

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