Kerela & Aloo Bhaji Bitter Gourd & Potato Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About
Gram Bangla
68 Brick Lane

This small, unpretentious, café-style Bangladeshi restaurant is owned by Abdul Shahid and is the place for the home-style food missed by many expats. Of all the curry houses that Brick Lane is famous for, Gram Bangla is the place Bengalis go to eat and its simple appeal has caught on in the wider community. Have a look at the open kitchen before ordering a few of the mouth-wateringly authentic dishes displayed opposite the stove where they are cooked. The changing daily menu includes a few staples, such as this vegetable dish which is slightly bitter but super tasty. The chef tells me this is one of the recipes his mother taught him and is a popular side dish in his home region of Sylhet, Bangladesh.


  • 1 medium potato, peeled and chopped into 1 cm cubes
  • 3 large bitter gourds
  • 4 tablespoons oil
  • 1 medium onion, finely sliced
  • 1 garlic clove, chopped
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 2 green chillies, sliced
  • 2 tablespoons chopped fresh coriander


Rinse the potato pieces and put in a bowl of cold water. Rinse the bitter gourds then top and tail each one. Cut in half lengthways, then across into thin slices. Set aside.

Heat the oil in a frying pan over medium heat and add the sliced onion, garlic and salt. Sauté for three or four minutes until golden. When the onions are golden add the curry powder, turmeric and cumin and stir through for a minute, then add the bitter gourd slices and drained potatoes. Turn up the heat to high and cook, stirring, for a couple of minutes until the gourd has started to wilt. Cover the pan, reduce the heat to medium-low and cook for ten minutes, then add the sliced chillies and cook for a further five minutes or until the potato pieces are tender and break easily when pushed with a fork. Sprinkle with the coriander just before taking off the heat and stir through. Serve with plain rice or flatbread.