– Wash karela and potatoes thoroughly.
Cut karela into small pieces and mix with haldi and .Cut potatoes into small pieces, similar in size to the karela pieces.
In a bowl, mix the karela slices with 1/2 tsp of salt and turmeric powder.
Rub the mixture into the karela and slices well to remove the bitterness. Keep it aside for 5 minutes.after 5 minutes, squeeze out the excess moisture from the karela by gently pressing them between your hands.
fry karela and patato and keep them aside.
– Heat oil in a pan and add dry chilies and geera.
– In a bowl, mix the geera powder, dhaniya powder, red chili powder, and haldi powder to make a masala paste. Set aside.
– Once the geera starts to splutter, Add the masala paste to the pan and fry for a minute on low heat
– Add the chopped tomato and green chilies. Cook for a few minutes until the tomato is soft and mushy.
– Add the fried karela and potatoes to the pan. Mix well and add salt to taste. Cook for 1 minutes on medium to low heat
– Add 2 cups of water to the pan and bring to a boil.
Once boiled, cover the pan ,lower the heat and cook for 5 to 7 minutes on low heat.
– Garnish with dhaniya.
serve hot with roti or rice