This secret ingredient is available in plenty these days, and most of us enjoy it in salad form. I love cucumbers. Just sprinkle little black salt over chopped cucumber pieces and enjoy.
Okay let's come back to the recipe.
The karela alloo bharta recipe was shared by my Bengali aunt, who is a classic cook and has shared a number of delectable recipes with me. Lucky me!
This time I tried adding cucumber to this recipe. Does the result disappoint? Not at all. In fact, I loved the addition of kheera in the recipe, though nobody except me was able to guess the secret ingredient.
|khatta meetha karela recipe
1 green chilly or red chilly
1/4 tsp mustard oil
- Boil karela, potatoes, and cucumber together with little salt and turmeric. Water should be just enough to soak half the ingredients. We do not need the water stock, as it may be bitter.
- Two whistles and you're done. You may even go for a third whistle.
- Upon cooling, take out the ingredients. Mash the boiled karela, aloo, and kheera with hands.
- Since kheera releases water, so this bharta will be a little flowy compared to karela aloo bharta.
- Nevertheless, add chopped onion and green chilly or red chilly powder if you want it a little spicy. I didn't add any chilly.
- Sprinkle black salt, mustard oil and mix.
- Garnish with coriander leaves. I even added a few mint leaves.
Karela -alloo bharta (boiled bitter gourd-potato salad)