anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,cumin powder (jeera),ginger,rice flour,coriander (dhania) leaves,tamarind water lime juice,black pepper powder,red chilli powder,carrot,onion,garlic,sooji (semolina rava) breadcrumbs,coriander powder,avocado ripe,turmeric powder,green chillies,garam masala powder,sunflower oil

Pan Fried Avocado Kofta Recipe, 1/2 teaspoon Cumin powder (Jeera),1 Carrot (Gajjar) - grated,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Tamarind Water - or lime juice,2 teaspoons Garam masala powder,1 tablespoon Rice flour - If required,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1 Onion - finely chopped,2 Tablespoons Sunflower Oil - for shallow frying,Sooji (Semolina/ Rava) - or breadcrumbs for dusting,1 Avocado - ripe,1 teaspoon Ginger - grated,2 Green Chillies - chopped,3 tablespoons Coriander (Dhania) Leaves - chopped,1 teaspoon Garlic - grated, 18, Indian, To begin making the Pan Fried Avocado Kofta recipe, peel the avocado and mesh it well with fork.Heat a skillet and add a teaspoon of oil.
Fry grated carrots on medium high heat for about a minute and remove from the heat.Take a bowl and add in the cooked carrot, chopped onions, grated ginger garlic, green chilies and coriander leaves.
Add in all the spices, sprinkle some salt, add in tamarind water and lemon juice.
Mix everything well.If the mixture is too soggy and cannot make Koftas, add a tablespoon of rice flour and mix so that the moisture gets absorbed.
Take slightly bigger then ping pong size ball of the mixture on your palm and start shaping them into oval.
Keep them aside on a plate.Take some semolina or breadcrumbs in a plate and dust all the Koftas well, coating with semolina on all the sides.Heat a skillet and add oil.
Place all the prepared kebabs on top keeping some space in between each.
Let them fry on medium heat for about 5 minutes.Turn them over and fry on the other sides.
Once they look all browned and crisp, Remove on a plate and serve these crisp kofta hot as an appetizer.Serve Pan Fried Avocado Kofta along with Dhaniya Pudina Chutney and Masala Chai for your evening break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Pan_Fried_Avocado_Kofta.jpg, 18
Ingredients: orange,mint leaves (pudina),water,sugar,cinnamon stick (dalchini),lemon,tea bags tea leaves,star anise

Cinnamon Spiced Orange Iced Tea Recipe, 1 inch Cinnamon Stick (Dalchini),2 tablespoon Sugar,Lemon wedges - few,2 Star anise - pieces,2 teaspoon Tea bags - or tea leaves,2 cups Water,2 Oranges,2-3 sprig Mint Leaves (Pudina), 25, Continental, To prepare the Spiced Orange Iced Tea, start with peeling orange.
Save the orange peel for flavoring the tea and squeeze fresh juice from the orange slices.
Keep the juice in a bowl and set aside until required.Boil the water in a saucepan over high heat.
Add the tea leaves, orange peel, sugar, cinnamon, star anise to the boiling water.
Stir to combine and let the water simmer for few minutes over medium heat.Once the spices and orange flavor is nicely infused into the water, turn off the heat.
Strain the liquid into a large jug.
Let the water cool down.
Add the orange juice to the cooled infused water and stir to combine.
Refrigerate the Orange Ice Tea for a couple of hours before you are ready to serve.To serve the Spiced Orange Iced Tea, add 1 to 2 ice cubes in each serving glass, pour the tea and garnish with lemon slices and fresh mint sprigs.Serve Spiced Orange Iced Tea as a refreshing drink for the hot summer days.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Beverages/Spiced_Orange_Iced_Tea_Recipe-1-2.jpg, 8
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,ghee,coriander (dhania) leaves,cloves garlic,onion,cumin seeds (jeera),green moong dal,turmeric powder,green chillies,garam masala powder,sunflower oil

Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices), 1 inch Ginger - pounded,2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - chopped,1 cup Green Moong Dal (Whole),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,2 Onions - roughly chopped,1/2 teaspoon Kashmiri Red Chilli Powder,4 cloves Garlic - roughly pounded,1 teaspoon Sunflower Oil,2 Tomatoes - roughly chopped,1/4 teaspoon Garam masala powder, 40, North Indian Recipes, To begin making the Punjabi Sabut Moong Ki Dal, first wash the green moon thoroughly under running water and soak the lentils for 3-4 hours or overnight.
Ensure that there is sufficient water in the vessel to submerge the lentils completely.When ready to cool the dal, place a pressure cooker on the heat.
Add whole moong dal with 3 cups of water, salt and turmeric powder to it.
Shut the lid and allow it to cook on a high heat.
When the pressure cooker releases one whistle, reduce the heat to low and continue to cook for 6 minutes before you turn the heat off.
Allow the cooker to rest till the pressure has released naturally and the weight is easy to pull off.
When the lid comes off without any resistance, you will know that the pressure has released completely and the cooker can be opened.
Set the cooked moong aside.Place a kadai on the heat, add some oil to it and warm it up slightly.
Add jeera seeds to it and toss till they gently brown.Add the chopped onions, green chilli, ginger and garlic to the oil and sauté it all until the onions are golden brown.When the onions turn brown, add tomatoes and sauté for a few minutes until the tomatoes are fully cooked.Add the cooked dal and garam masala at this stage and simmer for 2-3 minutes.In a tempering/tadka pan or ladle, melt the ghee.
When it is warm, add the Kashmiri mirchi powder, saute for 30 seconds and pour the tempering over the dal right before serving.Add a dash of lemon juice and garnish with coriander leaves and serve hot Serve the Punjabi Sabut Moong Ki Dal with fresh Phulkas or Lachcha Parathas, with sliced onions and a dash of lemon for a simple comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Punjabi_Sabut_Moong_Dal.jpg, 14
Ingredients: salt,bhindi (lady fingerokra) an,black peppercorns,onion,cumin seeds (jeera),potato (aloo),turmeric powder,sunflower oil

Kali Mirch Aloo Bhindi Sabzi - Aloo Bhindi Pepper Fry Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Cumin seeds (Jeera),2 cups Bhindi (Lady Finger/Okra) - cut into 1/2 an inch,Salt - to taste,1 teaspoon Cumin seeds (Jeera),3 Potatoes (Aloo) - boiled,2 teaspoons Whole Black Peppercorns,1 Onion - finely chopped,2 tablespoons Sunflower Oil, 30, North Indian Recipes, To begin making Kali Mirch Aloo Bhindi recipe, add the potatoes with 1 cup water in a pressure cooker and cook for 3 to 4 whistles.
Allow the pressure in the cooker to release naturally.Once the potatoes are cooled down, peel the potatoes and cut them into small cubes.
Keep it aside.Make a fine powder of cumin seeds and peppercorns using a mixer grinder.
Keep aside.Heat oil in a heavy bottomed pan.
Once the oil is hot, add the cumin seeds and allow it to crackle.Add the finely chopped onion and saute until it turns soft and translucent - about a minute.Once the onions are softened, add bhindi,  sprinkle some salt and saute until the sliminess goes away.
 Keep the bhindi slightly covered, this will help the bhindi cook faster with the steam.At the same time, since the lid is slightly ajar, it will help the steam escape and prevent sliminess.
Once the bhindi is cooked, add the boiled potatoes, turmeric powder and powdered black peppercorns and cumin powder and saute till the Kali Mirch Aloo Bhindi Sabzi turns a bit crispy.
This would take about 3 to 4 minutes.Check the salt and adjust accordingly.Once the Aloo Bhindi turns a bit crispy and gets well coated with the cumin-pepper powder turn off the heat and serve hot.Serve the Kali Mirch Aloo Bhindi Sabzi along with Steamed Rice, Garlic Rasam, Elai Vadam and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a simple yet flavoursome weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Aloo_Bhindi_Pepper_Fry_Recipe.jpg, 8
Ingredients: salt,ginger,corn flour,sunflower oil,cardamom (elaichi) podsseeds,fennel seeds (saunf),potato (aloo),black peppercorns,carrot,sugar,dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),peanuts (moongphali),beetroot,wheat bread crumbs,kala jeera

Kolkata Style Vegetable Chop Recipe, 1 teaspoon Sugar,2 Cardamom (Elaichi) Pods/Seeds - crushed,4 tablespoon Corn flour,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,1 tablespoon Ginger - grated,1 Carrot (Gajjar),1 tablespoon Raw Peanuts (Moongphali) - crushed,1 Beetroot,1 Potato (Aloo),2 Dry Red Chillies,1 cup Whole Wheat Bread crumbs,Sunflower Oil - to deep fry,3 Whole Black Peppercorns,1/2 teaspoon Cumin seeds (Jeera),1 pinch Kala jeera,1/2 inch Cinnamon Stick (Dalchini), 60, Bengali Recipes, To begin making Kolkata Style Vegetable Chop Recipe, heat a kadai and roast the dry spices (fennel, cumin, cardamom, cinnamon, dry red chili, black peppercorn, kalonji), let them cool down and grind to powder.
Keep aside.Peel the vegetables, wash them well and cut into big chunks.
Cook till the first whistle goes off, remove from heat.
Wait till the pressure releases.
Take out all the vegetables and keep in a colander to drain out all the excess water.Grate the cooked vegetables.In a non stick pan add some oil(1tbsp) and when the oil is hot reduce the heat and add grated ginger and the vegetables.Add the powdered spices and crushed peanuts.
Stir well.
Add salt and sugar.
Keep cooking for 5-6min.
Switch off the heat.
Let the mixture cool down.
[Note: If you think your vegetable mixture has more moisture then cook for longer duration.
To know whether it is done or not take a little vegetable mix in your hand and try to make a ball, if you can make a nice round ball without sticking the vegetables to your hand then the mix is perfectly done.]Make small balls with the mixture.
The size and shape depends on individuals choice, I did a cylindrical shape.Make a thin batter by mixing water and corn flour.
Dip the vegetable balls in the batter and roll them in bread crumbs.Repeat the process.
So the vegetable balls coated twice with bread crumbs.Deep fry the chops and drain on a kitchen towel.Serve Kolkata Style Vegetable Chop Recipe with Kasundi or Dhaniya Pudina Chutney Recipe (Green Chutney), Date and Tamarind Chutney Recipe | Khajur Imli Chutney and Slices of onion and cucumber, during evening., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/colorandspices-gmail.com/Vegetable_chop.jpg, 17
Ingredients: salt,coriander (dhania) leaves,chaat masala powder,sesame seeds (til seeds),butter the toast,french loaf regular bread,potato (aloo),green chillies

Sesame Potato Toast Recipe, French Loaf - cut into slices or regular bread,4 Potatoes (Aloo) - boiled and peeled,Butter - for frying the toast,1/4 cup Sesame seeds (Til seeds),Salt - to taste,2 Green Chillies - finely chopped,2 teaspoons Chaat Masala Powder,1 Coriander (Dhania) Leaves - finely chopped, 30, Continental, To begin making the Sesame Potato Toast, first boil the potatoes until soft.
Peel and mash them when it is still hot.In a large mixing bowl, add the mashed potatoes, chopped coriander leaves, chopped green chillies and chaat masala.
Check the salt and add more according to taste.Take a bread slice and apply 2 tablespoon of the mashed potato mixture on it.Pour the sesame seeds on a plate.Reverse the bread on which the mashed potato mixture has been applied on the plate with sesame seeds.
Lightly press the bread on the sesame seeds, so the potato gets coated with sesame seeds.Heat a skillet on medium heat and add a dollop of butter.
Now shallow fry the bread upside down with the sesame potato mixture facing downwards in the pan.
Fry till the sesame seeds become slightly brownish.
This should take around 10 Minutes.Then flip the bread to the other side and fry for a few more minutes until the bottom is slightly crisp and golden.Serve the Sesame Potato Toast as a tea time evening snack along with masala chai or as an appetizer for dinner parties.
, https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Sesame_Potato_Toast_Recipe-1.jpg, 8
Ingredients: salt,ginger,coriander (dhania) leaves,black peppercorns,curry leaves,garlic,onion,lemon (and ),turmeric powder,coriander powder,chicken cubes,green chillies,sunflower oil

Andhra Pepper Chicken Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Garlic - minced,12 Curry leaves,Salt - to taste,1/2 cup Coriander (Dhania) Leaves - chopped,1 Onion - chopped,2 tablespoons Lemon juice - (and 1 teaspoon more),3 Green Chillies - chopped,2-1/2 tablespoons Whole Black Peppercorns - freshly crushed,Sunflower Oil - to cook,2 teaspoons Ginger - grated,2 teaspoons Coriander Powder (Dhania),500 grams Chicken - chopped to cubes with bone, 30, Andhra, To begin making Andhra Pepper Chicken Recipe, take a big bowl and marinate the chicken pieces with turmeric powder, ginger garlic paste,  salt and lemon juice, mix and keep refrigerated for 30 minutes.Heat oil in a deep frying pan, once the oil is hot, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves and saute it for about 30 seconds.After 30 seconds, add the chopped onions and saute till they turn golden and start to caramelize.Once the onions are starting to brown, immediately add chopped green chillies and marinated chicken, saute for about 2 minutes.
Add coriander powder and crushed pepper, mix well and cook on low flame until the curry comes together from sides of the pan.
Stirring, intermittently sprinkle water as and when required.
This will take about 4 to 5 minutes.Add about 1/4 cup water, once water starts boiling, reduce the heat and cover.
Cook until the chicken is tender and cooked.
Once the chicken is soft cooked, open the lid and stir on medium heat till the moisture evaporates .Sprinkle chopped 3/4 cup of coriander and cook for 2 minutes.Before serving garnish with 1 teaspoon crushed pepper, 1 teaspoon lemon juice and remaining coriander leaves.Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style Pappu Charu Recipe (Lentil Soup Style Curry) for lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Andhra_Pepper_Chicken_Recipe_1_1600.jpg, 13
Ingredients: salt,red bell pepper (capsicum),hung curd (greek yogurt),tabasco original sauce,sriracha sauce,apple,chia seeds,pepper,cabbage (patta gobi muttaikose)

Cabbage, Bell Pepper and Apples with Sriracha Slaw Recipe , 1 tablespoon Chia Seeds,1/4 cup Hung Curd (Greek Yogurt),1 tablespoon Sriracha sauce,1 teaspoon Honey,Salt and Pepper - to taste,1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped finely,1 Red Bell pepper (Capsicum) - chopped finely,1 Apple - chopped finely,1 teaspoon Tabasco Original - Hot Sauce, 20, Continental, To begin making the Cabbage, Bell Pepper and Apples with Sriracha Slaw Recipe we will keep all the vegetables cut and ready in a bowl.Add yogurt, sriracha sauce, tobacco sauce, honey, salt and pepper and give it a mix.
Check for seasonings again.Serve it in a bowl and sprinkle chia seeds over it.Serve the Cabbage, Bell Pepper and Apples with Sriracha Slaw Recipe along with burger or a sandwich to enjoy your lunch meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Cabbage_Bell_Pepper_and_Apples_with_Sriracha_Slaw_Recipe_.jpg, 9
Ingredients: cheese,wheat brown bread,salt,eggs poaching,tomato,eggs,cheddar cheese cubes,virgin olive oil,chives,pepper,potato (aloo),butter

Hash Browns With Chives Recipe, Sea salt - to taste,5 Cheddar cheese - cubes,4 Potatoes (Aloo),1 Whole Egg - beaten,2 Tomato - thick slices,1 teaspoon Butter,2 Whole Wheat Brown Bread,1 cup Cheese - grated,2 tablespoons Chives - chopped,3 teaspoon Extra Virgin Olive Oil,Salt and Pepper - for seasoning,1 Whole Egg - for poaching, 40, Continental, To begin making Green Tomato Hash Browns And Egg Poach Recipe, first peel the potatoes and grate it into a bowl.
Rest the grated potatoes for ten minutes and squeeze out the juice from the potatoes.
 Cut the bread in tiny pieces and add to potatoes.
You can also tear up the bread and add them.
Add in the salt and pepper, chopped chives and grated cheese into the bowl of grated potatoes.
Add the beaten egg and mix all the ingredients well.
Take a handful of the mixture and shape it like a hash brownsHeat a skillet on a low-medium heat with some butter and oil and place the hash browns.
Cook on both sides and this process will take up to 15 minutes.
Once the hash browns have browned on all side, take off the skillet and place it on kitchen paper towel for the oil to drain.
Cut the Green Tomatoes into thick round pieces.
Remove the seeds and centre of the tomato and place cheese cubes in it.On the same skillet, heat some butter and oil, fry the tomatoes with cheese for one minute on medium heat.
Take off from the heat and place it on a serving dish.
Serve the tomatoes on top of the hash browns and sprinkle pepper on top.
Serve Hash Browns With Chives  with Toast, Homemade Fresh Orange Juice and Spinach Omelette on the side for a delicious breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Green_Tomato_Hash_Brown__And_Egg_Poach.jpg, 12
Ingredients: tomato,salt,coriander (dhania),ginger,sunflower oil,arhar dal (split toor dal),amchur (dry mango powder),bay leaf (tej patta),jaggery,red chilli powder,curry leaves,coriander (dhania) leaves,cinnamon stick (dalchini),bottle gourd (lauki),lemon,turmeric powder,cumin (jeera) seeds

Khatti Meethi Lauki Dal Recipe - Sweet & Spicy Bottle Gourd Dal, 1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Turmeric powder (Haldi),1 cup Arhar dal (Split Toor Dal) - washed well in water,1 Bay leaf (tej patta) - torn into half,1 teaspoon Sunflower Oil - for cooking,1 Lemon - juice extracted,Salt - to taste,Sunflower Oil - for cooking,1 Tomato - finely chopped,1 teaspoon Jaggery - crushed,1 teaspoon Lemon juice,Coriander (Dhania) Leaves - a small bunch finely chopped,1 sprig Curry leaves - finely chopped,1 inch Cinnamon Stick (Dalchini) - broken,2 cups Bottle gourd (lauki) - peeled and chopped,4 sprig Coriander (Dhania) Leaves - finely chopped,1 inch Ginger - finely chopped,1/2 teaspoon Cumin (Jeera) seeds,1 teaspoon Jaggery - powdered,1/2 teaspoon Red Chilli powder, 50, North Indian Recipes, We begin making the Khatti Meethi Lauki Dal Recipe, prepare all the ingredients and keep them ready.Preheat oil in a pressure cooker over medium heat.
Add the cumin seeds and allow it to crackle.Add the cinnamon stick, bay leaf, ginger, tomatoes and curry leaves.
Saute for about minute until the tomatoes are slightly mushy.Add the turmeric powder, red chilli powder, salt, washed toor dal, chopped bottle gourd, salt to taste, jaggery and 2-1/2 cups of water.Cover the pressure cooker and cook the Khatti Meethi Lauki Dal for 3 whistles.
After 3 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat.Allow the pressure to release naturally.
Once the pressure releases, check the taste, add salt if required and adjust the chilli and jaggery as well accordingly.When you are ready to serve, give it a brisk boil just and squeeze in the juice from one lemon and stir in the chopped coriander leaves.Transfer the Khatti Meethi Lauki Dal to a serving bowl.
 Serve the Khatti Meethi Lauki Dal Recipe along with Red Cabbage Poriyal and Methi Thepla for a wholesome lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Khatti_Meethi_Lauki_Dal_Recipe_-_Sweet__Spicy_Bottle_Gourd_Dal_1_1600.jpg, 17
Ingredients: salt,orange,dark chocolate semi sweet,vanilla,caster sugar,hazelnut (or cashew nuts),flour (maida),butter

Orange Zested Shortbread Cookie Recipe (Egg Free/Eggless), 2 cups All Purpose Flour (Maida),1/4 teaspoon Salt,1 teaspoon Vanilla Extract,200 grams Dark chocolate - semi sweet,1/2 cup Hazelnut - slightly toasted and powdered (or cashew nuts),1 cup Butter (unsalted) - at room temperature,1/2 cup Caster Sugar,1 teaspoon Orange Zest (Rind), 125, Continental, To begin making the Orange Zested Shortbread Cookies, in a bowl mix flour and salt and keep aside.In a large mixing bowl, add softened butter and sugar using a hand mixer until the mixture looks smooth and fluffy.
Add the vanilla extract and the orange zest and beat in.Gradually add the add the flour and mix just until incorporated.
Once you have a cookie dough mixture, shape the dough into a ball and flatten it into a 1/4 inch thick disk.
Place it on a baking sheet, wrap the Orange Zested Shortbread Cookie Dough in a cling wrap.
Place it in the refrigerator for at least an hour and allow the cookie dough to firm up.
This process is important, as this process will make the cookie have a perfect texture once baked.After an hour, when you are ready to bake the cookies, preheat the oven to 180 C.
Remove the cling wrap and place the cookie dough in the oven to bake.
Bake until the cookies are golden in color for about 15 to 20 minutes.
Once baked, remove from the oven and allow it to cool on a wired rack.The next step is to make the Chocolate Dipping Sauce.Finely chop the chocolate and melt it using a double boiler method or in microwave.
Keep stirring intermittently until all the chocolate is melted.
Dip one end of cooled cookies into the chocolate and sprinkle powdered hazelnut or cashew nut on both the sides.
Place on a wired rack and allow the chocolate to set.
Once chocolate hardens store in a air-tight container.Serve the Orange Zested Shortbread Cookies as a tea time snack for tea parties or even as a snack for kids., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Subhasmita_Panigrahi/Shortbread_Cookies.jpg, 8
Ingredients: salt,mustard oil,karela (bitter gourd pavakkai),amchur (dry mango powder),jaggery,red chilli powder,cloves garlic,onion,cumin seeds (jeera),coriander (dhania) powder,potato (aloo),turmeric powder,garam masala powder

Bihari Bitter Gourd Potato Vegetable Recipe, 1 teaspoon Jaggery - optional,1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Cumin seeds (Jeera),4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,2 tablespoons Mustard oil,1 teaspoon Coriander (Dhania) Powder,3 Potatoes (Aloo) - thickly sliced,2 Onions - thinly sliced,2 Karela (Bitter Gourd/ Pavakkai) - deseeded and cut into thin strips, 65, Bihari, To begin with Bihari Karela Aloo Sabzi Recipe, prep all the ingredients and keep them aside.Into the pressure cooker, add the karela, along with a little salt to taste and 2 tablespoons water and pressure cook for 2 whistles and turn off the heat.
Release the pressure immediately to retain the bright green color of the karela.Keep this aside.Heat oil in a kadai over medium heat; add the onion and garlic and saute until the onion is just soft.
Add the sliced potatoes, sprinkle salt and turmeric powder and cook the potatoes until they are well roasted and cooked.You can optionally cover the pan and steam cook the potatoes so it cooks faster.Once the potatoes are roasted, add the cooked karela and all the remaining spices like red chilli powder, garam masala powder, amchur powder, salt if needed and also jaggery if you like a little bit of sweetness.Give it a good stir to combine all the ingredients.
Stir fry the Bihari Karela Aloo Sabzi for another 4 to 5 minutes so the flavours get well absorbed into the vegetable.
Once done, check the salt and spices and adjust to taste accordingly.Turn off the heat and transfer the Bihari Karela Aloo Sabzi to a serving bowl and serve hot.Serve Bihari Karela And Aloo Ki Sabzi along with Palak Dal, Phulkas and Jeera Rice for an everyday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Bihari_Karela_Aloo_Sabzi_Bhaja_recipe_3_1600.jpg, 13