Kaju Karela

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