Ingredients
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400 Gm Karela (Bitter Gourd)
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2 Tbsp Oil
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1 Tsp Mustard Seeds (Rai)
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1/2 Tsp Asafoetida Powder (Hing)
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2 Tsp White Sesame Seeds (Safed Til)
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10-15 Roughly Chopped Cashews
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2 Tsp Dry Coconut
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1/2 Tsp Turmeric Powder (Haldi)
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1.5 Tsp Coriander (Dhaniya) Powder
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Red Chilli Powder (As Per Taste)
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1.5 Tsp Amchur Powder (Alternative - Lemon Juice)
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Salt To Taste
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1.5 Tsp Jaggery (Gur)
About
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
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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
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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
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ADD KARELA, MIX WELL, ADD SALT, COVER WITH A LID, AND COOK FOR 8-10 MINUTES ON A LOW TO MEDIUM FLAME. |
5
Done
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WHEN KARELA IS COOKED, ADD 1.5 TSP JAGGERY, COOK UNTIL IT MELTS, THEN TURN OFF THE STOVE AND SERVE WARM WITH CHAPATI! |