0 0
Kaju Karela Sabji

Share it on your social network:

Or you can just copy and share this url

Ingredients

400 Gm Karela (Bitter Gourd)
2 Tbsp Oil
1 Tsp Mustard Seeds (Rai)
1/2 Tsp Asafoetida Powder (Hing)
2 Tsp White Sesame Seeds (Safed Til)
10-15 Roughly Chopped Cashews
2 Tsp Dry Coconut
1/2 Tsp Turmeric Powder (Haldi)
1.5 Tsp Coriander (Dhaniya) Powder
Red Chilli Powder (As Per Taste)
1.5 Tsp Amchur Powder (Alternative - Lemon Juice)
Salt To Taste
1.5 Tsp Jaggery (Gur)

Kaju Karela Sabji

  • Medium

Ingredients

About

Share

Kaju Karela Sabji is a unique North Indian dish that combines the bitterness of karela (bitter gourd) with the richness of cashews (kaju). The karela is sliced, deseeded, and sautéed with aromatic spices, onions, and tomatoes, making it flavorful and less bitter. Cashews add a creamy texture and nutty taste, balancing the sharpness of the karela. This dish is rich in fiber, vitamins, and healthy fats, making it a great choice for diabetics and overall wellness. Serve it with roti, paratha, or dal-rice for a wholesome meal.

Steps

1
Done

TAKE 400 GM KARELA, SLIGHTLY REMOVE THE SKIN, CUT INTO SLICES, ADD SALT, MIX WELL, LEAVE FOR 10 MINUTES, THEN RINSE AND DRAIN.

2
Done

HEAT A PAN, ADD 2 TBS OIL, 1 TSP MUSTARD SEEDS, ½ TSP ASAFOETIDA, 2 TSP SESAME SEEDS, 10-15 ROUGHLY CHOPPED CASHEWS, AND 2 TSP DRY COCONUT, THEN FRY FOR 5 MINUTES.

3
Done

ADD ½ TSP TURMERIC POWDER, 1.5 TSP CORIANDER POWDER, RED CHILLI POWDER AS PER TASTE, AND 1.5 TSP AMCHUR POWDER, THEN FRY FOR A MINUTE.

4
Done

ADD KARELA, MIX WELL, ADD SALT, COVER WITH A LID, AND COOK FOR 8-10 MINUTES ON A LOW TO MEDIUM FLAME.

5
Done

WHEN KARELA IS COOKED, ADD 1.5 TSP JAGGERY, COOK UNTIL IT MELTS, THEN TURN OFF THE STOVE AND SERVE WARM WITH CHAPATI!

previous
Salted And Masala Cashews
next
Chawal Muthiya
previous
Salted And Masala Cashews
next
Chawal Muthiya