Manipuri Style Karotkhabi Kanghou Recipe – Bitter Gourd & Potato Stir Fry
This delightful and nutritious Manipuri-style stir fry, known as Karotkhabi Kanghou, features the slightly bitter flavor of karela (bitter gourd) paired with the comforting softness of potatoes. It’s a quick and easy dish, perfect for adding a touch of spice to your lunch while keeping things healthy and satisfying. This recipe brings together the best of North-East Indian flavors, and when served with steamed rice and Tomato Onion Sambar, it makes for a fulfilling meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 1, sliced |
| Potato (Aloo) | 1, peeled and diced |
| Onion | 1, chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Green Chillies | 2, chopped |
| Salt | To taste |
| Sunflower Oil | As required for frying |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings:
- 4 servings
Cuisine:
- North-East India
Course:
- Lunch
Diet:
- Vegetarian
Instructions:
-
Heat the Oil
Begin by heating sunflower oil in a heavy-bottomed pan over medium heat. This ensures even cooking and helps avoid burning the spices. -
Add Cumin Seeds
Once the oil is hot, add the cumin seeds to the pan. Let them sizzle and crackle for a few seconds, releasing their aromatic flavors into the oil. -
Cook the Onions
Add the chopped onion to the pan and sauté it until it becomes soft and translucent. Stir occasionally to avoid burning, ensuring that the onions cook evenly and develop a rich golden color. -
Add Green Chilies, Karela, and Potatoes
After the onions have softened, add the chopped green chilies, bitter gourd slices, and diced potatoes to the pan. Stir the mixture well and cook for about 2-3 minutes, allowing the vegetables to combine and slightly soften. -
Spice it Up
Sprinkle in the salt, turmeric powder, and red chili powder. Stir everything together so that the spices coat the vegetables evenly. The turmeric adds a warm color and earthiness, while the chili powder provides a gentle heat that enhances the flavor. -
Cook the Vegetables
Lower the heat to medium, cover the pan, and let the vegetables cook until they are tender and fully cooked through. This should take about 15-20 minutes, depending on the heat and the size of the vegetables. Stir occasionally to prevent sticking. -
Finishing Touches
Once the vegetables are cooked and tender, turn off the heat. Your Karotkhabi Kanghou is ready to serve! -
Serve
Serve this flavorful dish hot, alongside a bowl of Tomato Onion Sambar and steamed rice. For an extra touch of indulgence, you can top it with a dollop of ghee. This complete meal is both nourishing and delicious, perfect for a traditional lunch.
Pro Tips:
- Balancing the Bitter Flavor: If you find the bitter gourd too bitter, you can salt it and let it sit for 10-15 minutes before cooking, then rinse it thoroughly. This will help reduce the bitterness.
- Customizing Spice Levels: Adjust the number of green chilies and the amount of red chili powder to control the heat of the dish according to your preference.
- Serving Suggestions: Pair this stir fry with any Indian dal (lentil curry) or even a raita for a refreshing contrast to the bitter gourd’s flavor.
This recipe embodies the simplicity and depth of Manipuri cuisine. Karotkhabi Kanghou is not only packed with nutrients but also offers a wonderful medley of textures and flavors—from the crunchy karela to the soft potatoes, all infused with the rich spices. Enjoy this regional treasure and bring a taste of North-East India to your kitchen!
