Total Calories: 383
1. Boil the potato in lightly salted water to cover until tender, 15 to 20 minutes. Meanwhile prepare the 5-spcies. Then, drain the potato, let cool, then peel and cut into 1/2-inch pieces.
2. Make a long, 1-inch deep cut into one side of each bitter melon but don't split into 2 pieces. (The cut allows the flavors to penetrate inside.) Then cut each bitter melon into 2-inch pieces.
3. Heat the oil in a large nonstick skillet over medium-heat and add the 5-spices they should sizzle upon contact with the hot oil. Quickly add the bitter melon pieces and cook, stirring, until golden brown on all sides, 10 minutes. Push the bitter melon pieces to one side of the pan, add the potato, and cook, stirring, until golden, 4 minutes.
4. Transfer the bitter melon and potato to a bowl. In the same cooking pan, add the ginger, tomatoes, green chili peppers, turmeric, asafoetida, and salt. Cook until most of the tomato juices evaporate, 2 to 3 minutes. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling. Then add the water and bring to a boil over high heat.
5. Add the bitter melon and potato, cover the pan, and bring to a boil again. Then reduce the heat to low, mix in the cilantro, and summer, covered, about 10 minutes to blend the flavors. Transfer to a serving dish and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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