Bitter Gourd And Cashew Nuts Stir Fry
â€¢ Bitter Gourd â€“ 2 Med Size
â€¢ Salt â€“ Â½ tsp
â€¢ Turmeric Powder / Haldi â€“ Â½ tsp
â€¢ Water to Boil â€“ as required
â€¢ Cashews â€“ Â¼ cup
â€¢ Water â€“ Â¼ cup
â€¢ Oil â€“ 5 tsp
â€¢ Mustard Seeds / Rai â€“ Â½ tsp
â€¢ Cumin Seeds / Jeera â€“ Â½ tsp
â€¢ Asafetida / Hing â€“ Â¼ tsp
â€¢ Red Chilli Powder / Lal Mirchi â€“ Â½ tsp
â€¢ Turmeric Powder / Haldi â€“ Â¼ tsp
â€¢ Coriander Powder / Dhaniya â€“ Â¼ tsp
â€¢ Garam Masala â€“ Â¼ tsp
â€¢ Salt â€“ Â½ tsp
â€¢ Sugar â€“ 1 tsp
â€¢ Tamarind Chutney / Imli paste â€“ 4 tsp
â€¢ Peanut Powder / Groundnut / Mungfali â€“ 3 Â½ tsp
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 sautÃÂ© 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
- Boiling Karela with Salt and Turmeric reduces its bitterness.
- Can be refrigerate for 8 to 10 days.
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