First, wash the potato and the bitter gourds really well.

Peel the potatoes and cut into wedges. After that give one cut from the middle of the wedges to reduce them in size.

Next, cut off both ends of the Uchche. Slice the Uchche and cut them from the middle of the slices. (you can keep the seeds or discard them).

Now, take a kadhai or a frying pan and pour some mustard oil.

On medium flame, let the oil heat until it smokes a little.

Put the kaalo jeere and let it splatter. Then add the dried red chili (break it from the middle).

Stir them for a few seconds and then put in the potatoes.

Combine all of them and cover the kadhai with a lid.

Keep it covered for 5 minutes and stir occasionally.

After 5 minutes, take the lid off and add salt to taste.

Mix all the ingredients and cover it again for 3 minutes.

Next, add the Ucche to the kadhai. Combine them nicely.

Add in the turmeric powder and combine again.

Let them cook well. This should take around 4-6 minutes. keep the flame on medium.

Stir and check if the potatoes are cooked. Add some salt if needed.

When you feel that everything is cooked, lower the flame and add the black pepper powder.

Mix well and turn off the flame.

Keep for covered for a minute and then transfer them to a plate.