Kaju Karela
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Bitter Gourd And Cashew Nuts Stir Fry
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Ingredients
- For Boiling:
- • Bitter Gourd – 2 Med Size
- • Salt – ½ tsp
- • Turmeric Powder / Haldi – ½ tsp
- • Water to Boil – as required
- Other Ingredients:
- • Cashews – ¼ cup
- • Water – ¼ cup
- • Oil – 5 tsp
- • Mustard Seeds / Rai – ½ tsp
- • Cumin Seeds / Jeera – ½ tsp
- • Asafetida / Hing – ¼ tsp
- • Red Chilli Powder / Lal Mirchi – ½ tsp
- • Turmeric Powder / Haldi – ¼ tsp
- • Coriander Powder / Dhaniya – ¼ tsp
- • Garam Masala – ¼ tsp
- • Salt – ½ tsp
- • Sugar – 1 tsp
- • Tamarind Chutney / Imli paste – 4 tsp
- • Peanut Powder / Groundnut / Mungfali – 3 ½ tsp
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Instructions
- Take two medium-sized washed Bottle Gourd (Karela), remove the edges and start cutting into round thin slices like chips.
- Remove the seeds and keep aside.
- In a heating pan take some amount of Water (approx. 2 cup), add ½ tsp of Salt, ½ tsp of Turmeric Powder (Haldi) and boil.
- Then once the Water comes to a boil, add sliced Karela and boil for 4 to 5 Min on medium flame.
- With the help of sieve drain off the Water and keep Karela aside.
- In a cooking pan take 5 tsp of Oil and allow it to heat up.
- Then add ½ tsp of Mustard Seeds (Rai), ½ tsp of Cumin Seeds (Jeera), ¼ tsp of Asafetida (Hing), ¼ cup of Cashews and fry Cashews until golden brown.
- Then add boiled Karela slices and sauté it for 1 Min.
- Add ½ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, ¼ tsp of Coriander Powder, ¼ tsp of Garam Masala, ½ tsp of Salt, 1 tsp of Sugar and mix all the spices well.
- Furthermore, add 4 tsp of Tamarind Chutney or Tamarind Paste, ¼ cup of Water, 3 ½ tsp of Peanut Powder and mix well.
- Cover the lid and simmer on low flame for 5 Min.
- Kaju Karela Sabzi is now ready to serve with Chapati.
- Step by Step
Video
Notes
- Boiling Karela with Salt and Turmeric reduces its bitterness.
- Can be refrigerate for 8 to 10 days.
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