Bitter Gourd (Karela) and Potato Mash

Wash and slit the karela lengthwise and remove the seeds. Chop across to have 6 pieces of each karela. Cut the potatoes into half with skin on. Place all in a double layer steamer with the potatoes at the bottom and karela on top. Cook until both are soft and can be easily mashed. This takes around 10-12 minutes.

Remove and mash each separately with a fork or potato masher. Add 1-2 tsp of mustard sauce to the karela and mix and mash further. Mix the onion with the potatoes. Add salt to taste. Serve in a platter with the karela and potatoes side by side. Add a squeeze of lemon if you like.

Serves 8

Photography Credit – Asha Shreedharan

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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