Serves: 2
Total Calories: 205

1 large russet potato (or any kind)
2 tablespoons vegetable oil
1/4 teaspoon coarsely ground fenugreek seeds
1/4 teaspoon fennel seeds
1/4 teaspoon kalonji seeds
1 medium onion, finely chopped
1/3 to 1/2 cup bitter melon skin (from 6 to 8 bitter melons)
1 fresh green chili pepper, such as serrano, minced with seed
1 large tomato, finely chopped
1/4 cup finely chopped fresh cilantro, including soft stems
2 teaspoons ground coriander
1/2 teaspoon mango powder
1/2 teaspoon salt, or to taste
1/4 teaspoon Garam Masala

1. Boil the potato in lightly salted water to cover until tender, about 15 minutes. Drain, let cool, then peel and cut in 1/4-inch pieces.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the fenugreek, fennel, and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes.

3. Add the bitter melons skins and green chili peppers and cook, stirring, until they are dark brown, about 5 minutes. Then add the tomato, potatoes and cilantro, and stir, about 5 minutes. Mix in the other coriander, mango powder, and salt, and stir, another 5 minutes. By now, the ingredients should be dark brown and completely dry. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 205
Calories from Fat: 120

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