Kaju Karela Recipe - Bitter Gourd And Cashew Nuts Stir Fry
Kaju Karela Recipe is a flavourful way to include bitter gourd in your diet as a dry sabzi along with a meal thali. You can also pack it in Lunch Box along with Tawa Paratha and a bowl of Curd.
Kaju Karela Recipe, as the same suggests, is a sabzi or dry vegetable prepared from Bitter Gourd (Karela) and Cashews (Kaju). Kaju Karela Recipe (Bitter Gourd And Cashew Nuts Stir Fry) is a very popular recipe from Gujarati cuisine and is a favourite item on the menu list for marriage functions and is also amongst the many delicacies served in Gujarati Themed Restaurants for Thali menu.
Bitter taste of karela is masked by adding spices, sesame seeds and desiccated coconut.
Serve Kaju Karela Recipe (Bitter Gourd And Cashew Nuts Stir Fry) with Gujarati Dal Recipe and Phulka or Gehun Bhajra Thepla Recipe for your everyday lunch.
If you like this recipe, try more Bitter Gourd Recipes that you can make for your everyday meals:
15 M
30 M
45 M
2 Servings
Ingredients
- 2 Karela (Bitter Gourd/ Pavakkai)
- 1 Potato (Aloo) , cut lengthwise
- 15 Cashew nuts
- 1 Dry Red Chilli , broken & deseeded
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 Green Chilli , slit or finely chopped
- 1 pinch Asafoetida (hing)
- 1/4 teaspoon Red Chilli powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Caster Sugar
- 1 tablespoon Sesame seeds (Til seeds)
- 1 tablespoon Dessicated Coconut
- Salt , to taste
- Oil , to cook
How to make Kaju Karela Recipe - Bitter Gourd And Cashew Nuts Stir Fry
To begin making Kaju Karela Recipe (Bitter Gourd And Cashew Nuts Stir Fry), scrape the skin of bitter gourd and cut them lengthwise. Remove the seeds. You can opt to keep the seeds if they are tender.
Now soak them in a bowl of salt water for about 30 minutes to remove the bitterness. Wash them thoroughly and drain excess water. Pat them dry on a kitchen towel.
Heat a little oil in a kadai. Add the potatoes that are thinly sliced and saute on medium heat till they crisp up and are golden brown.
Once the potatoes are brownish, add karela/bitter gourd pieces and saute further till all the pieces are cooked and crisped up. Once done, switch off heat.
In another pan, heat a bit of oil, add mustard seeds and allow them to crackle.
Once the mustard crackles, immediately add dry red chilli, green chilli, hing and cashews. Saute till the cashews are fried. Use a low heat throughout after the oil is heated, since all of these ingredients gets cooked very fast.
Now to this, add fried potatoes and bitter gourd.
Add all the spices - red chilli powder, cumin powder, coriander powder, amchur powder, powdered sugar and salt. Mix well and saute for about 1-2 minutes. Check for spices and adjust to taste.
Then add sesame seeds and desiccated coconut. Give a quick mix and remove from heat.
Serve Kaju Karela Recipe (Bitter Gourd And Cashew Nuts Stir Fry) with Gujarati Dal Recipe and Phulka or Gehun Bhajra Thepla Recipe for your everyday lunch.
Kaju Karela Recipe - Bitter Gourd And Cashew Nuts Stir Fry is part of the Beat The Heat With Summer Vegetables
