Korola alu chorchori, Bengali bitter melon and potatoes

Ingredients

• 1.5 cups of honeydew melon, cut into thin slices
• 1 cup of finely chopped apples
• One-third of a cup of chopped onion
• 4 or 5 green, slightly damaged chili peppers
• ½ teaspoon of turmeric
• 1/4 teaspoon of panch phoron or nigella seeds
• 2 tablespoons of soy oil or mustard
• salt

Wash the slices of marigold and the potato sticks, then drain them.

Heat the oil in a pan and add the panch phoron or nigella seeds. Then, add the onion and green chilies, and cook until softened.

Add the potato and marigold, turmeric, and salt, and mix well.

Cover and cook over medium heat: the vegetables will cook in their own juices. Add a little water if needed. Stir occasionally and remove from the heat when they are tender and lightly browned.