Bengalis usually begin their meals with something bitter. This preparation is generally made in most bengali households using potatoes. However, keeping in mind the benefits of this vegetable for diabetics, I have been cooking without potatoes for years . The ratio of the karela and tomatoes is 1:1. If you are using a large size karela use a large size tomato and likewise for either medium or small .
- Karela or bitter melon ( cut into very small pieces ) – 2 medium
- Tomato ( cut almost same size as karela ) – 2 medium
- Green chilli ( slit lengthwise ) – 2
- Oil – 1 tbsp
- Onion seed – 1/2 tsp
- salt to taste.
- Take a wide frying pan and add oil to it . When the oil heats up, add onion seeds to it . Let them crackle .
- Now add karela and coat it very well with the oil and spice .
- Spread it on the pan evenly and keep frying on medium flame.
- After 8 to 10 mins of frying add tomatoes and cook it in the same manner .
- After frying for 5 -8 mins add salt and green chillies . Fry till the tomatoes mix very well with the karela. Cook till oil seperates .
- This goes very well with plain rice or even rotis .