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Recipe of Kaju Karela | How to Make Kaju Karela

Vama Dattani | Saturday, September 27, 2014 |
Kaju Karela
Bitter gourd and Cashew nuts vegetable cooked in Indian spices and jaggery

Bitter Gourd is not one of the favourite vegetable of most people due to it's bitter taste. But it offers some medicinal properties that are not found in any other vegetable. The key with Bitter Gourd is always the preparation.

Today I am going to share the recipe of kaju karela, a unique sabzi made with cashew nuts and bitter gourds. It is a semi dry dish, sweet, spicy and little crunchy. Normally kids do not like to eat karela/bitter gourd but this preparation will surely make them love karela. This vegetable can be kept as a center table dish for a lunch feast. Cashew nuts added to the vegetable makes the dish rich. I have prepared this dish in gujarati style.

As the name implies bitter gourd is the most bitter among all vegetables. Select the bitter gourd/karela which is firm and green in colour. The yellowish bitter gourd are ripped ones and taste even more bitter.

Scrape the skin of karela/bitter gourd and cut them into small circles as shown in the picture. You can even chop them into 1/2 inch pieces. Also slit the cashew nuts into half.

Now sprinkle some salt and mix with hand so that all the karela pieces are coated with salt. Keep aside for 20 minutes. 

Sprinkling some salt  to karela makes it soft and becomes easy to remove seeds. With help of hand by pressing remove the seeds from karela. Now wash the karela 3-4 times with water. Washing the karela in water will remove the bitter juice and extra salt from karela pieces.

Now for making kaju karela heat oil in a non stick pan add cashew nuts and roast them for a minute in oil.

Transfer the kaju in a bowl and keep aside.

In the same Kadai in heated oil add mustard seeds and allow them to crackle.


After the seeds crackle added the karela pieces and saute for a minute.

Now add red chilli powder, turmeric powder and a little salt. While adding salt be careful because karela already has absorbed some amount of salt when we sprinkled on it.

Mix all the ingredients well and add a little water.

Cover the lid and cook on medium high flame till the karela pieces are tender.

After the karela pieces are cooked add jaggery and coriander powder. Adding jaggery will reduce the bitterness of the sabzi and coriander powder will give a nice texture.

Now on high flame mix all the ingredients well and allow the water to evaporate and the Kaju Karela sabzi will become a semi dry thick gravy.

After water evaporates add kaju pieces and cook for about 2-3 minutes.

Kaju Karela Nu Shaak is ready. Serve hot with phulkas or Parathas.

    
Recipe of Kalu Kalera

Farali Pattice Bitter gourd and Cashew nuts vegetable cooked in Indian spices and jaggery
Cuisine: Indian
Category: Main Course
Serves: 2
Author:
Prep Time: Cook Time: Total Time:

Ingredients
  • 2 Karela/Bitter Gourd
  • 10-12 Cashew Nuts
  • 4-5 tablespoon Oil
  • 1/4th tablespoon Mustard Seeds cup
  • 1/4th tablespoon Turmeric Powder
  • 1/2 tablespoon Red Chilli Powder
  • 5 tablespoon Jaggery
  • 1 tablespoon Coriander Powder
  • Salt to Taste

Instructions
  1. Scrape the skin of karela/bitter gourd and cut them into small circles
  2. Now sprinkle some salt and mix with hand so that all the karela pieces are coated with salt. Keep aside for 20 minutes
  3. With help of hand by pressing remove the seeds from karela. Now wash the karela 3-4 times with water. Washing the karela in water will remove the bitter juice and extra salt from karela pieces
  4. Now for making kaju karela heat oil in a non stick pan
  5. Slit the kaju into half and roast them for a minute in oil
  6. Transfer the kaju in a bowl and keep aside
  7. In the same Kadai in heated oil add mustard seeds and allow them to crackle
  8. After the seeds crackle added the karela pieces and saute for a minute
  9. Now add red chilli powder, turmeric powder and a little salt. While adding salt be careful because karela already has absorbed some amount of salt when we sprinkled on it
  10. Mix all the ingredients well and add a little water
  11. Cover the lid and cook on medium high flame till the karela pieces are tender
  12. After the karela pieces are cooked add jaggery and coriander powder
  13. Now on high flame mix all the ingredients well and allow the water to evaporate and the Kaju Karela sabzi will become a semi dry thick gravy.
  14. After water evaporates add kaju pieces and cook for about 2-3 minutes
  15. Kaju Karela Nu Shaak is ready. Serve hot with phulkas or Parathas.

If you are looking for other gujarati recipes check Sev Ki Sabzi , Gujarati Dal , Dal Dhokli , Jain Moong Dal  

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