Adapted from K.P Dar's Kashmiri Cooking this recipe came out delicious even though I didn't have any Kashmiri Succh Bari , so I improvised and added in Garam Masala - the result was delicious , even though perhaps not as great as it would have been with this Bari , I do think adding regular North Indian Garam Masala did the trick .
5 Karelas - Scrape and cut into fingers , remove seeds - Fry in Mustard Oil till light brown , not done .
3-4 Potatoes - Peel and cut like karelas - same size same quantity - Fry potatoes in the same way.
70-80 Grams Mustard Oil.
70-80 Grams Ghee.
Pinch of Hing.
1 Teaspoon Jeera.
1/4 Teaspoon Methe Dana.
1/4 Teaspoon Kilonji.
1/2 Teaspoon Sonth Powder.
1 Teaspoon Sauf - Crushed.
Kashmiri Red Chili Powder.
Green Chilies to taste .
1" Ginger Crushed.
1 Teaspoon Dhania Powder.
1 Teaspoon Powdered Succh Bari - I used Garam Masala .
Heat Ghee, add hing , jeera , methe dana and kalonjig . After a few seconds add fried vegetables.Tip in half cup water , the rest of the spice including crushed ginger.Simmer for 15 minutes ,Add in Hara Dhania
and cook till water has evaporated
, shake the wok often to evenly coat all veggies with the spice.