I love my bittergourd in any form and try my hand on various combinations to enjoy it. Like this simple chorchori or mishmash where kasundi or bengali mustard sauce has been added at the end to give it a tangy touch. It becomes a unique flavor with the combination of bitterness, pungent mustard with hint of tangy taste. I have added a pinch of sugar too to balance the taste.
- Bittergourd- 2, remove the seeds and cut into strips.
- Potato – 1, peel and cut into straws
- Parwal 2, chopped
- Randhuni – a pinch ( kind of a bengali spice, not sure about the english name)
- Dry red chilli – 2
- Salt, turmeric
- Kasundi – 2 tbsp
- Sugar – a pinch
- Mustard oil
Heat oil in a pan. Then add the dry red chilli along with radhuni.
After 30 seconds, add the bittergourd with a pinch of salt and turmeric.
Fry a little then add potatoes and parwals.
Stir and fry with another pinch of salt and turmeric.
You may need to add a spalsh of water to cook the vegetables faster. Cook covered till vegetables are almost done.
Add the mustard sauce or kasundi and mix well. Cook for 5 more minutes over low heat till the vegetables are cooked through.
Spinkle the sugar and serve with plain rice.
Posting this recipe as part of my durgapuja 2019 series. Today is ‘Ditiya’ that is 2nd day. Planning to post till Dashami.