This small, unpretentious, café-style Bangladeshi restaurant is owned by
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.
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