Kaju Karela Recipe
Written by Sneh Chaudhry on March 7, 2022
This 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 Thali Restaurants.
INGREDIENTS (1 CUP = 240 ML)
- 3 small karela/bitter gourd about 170 grams
- 1 medium-sized potato cut lengthwise
- 15c ashews/Kaju
- 1 teaspoon oil + oil for deep frying
- 1 broken dry red chilli deseeded
- ¼ teaspoon mustard seeds/rai
- 1 green chilli cut into 2 pieces or finely chopped
- pinch of asafoetida/hing
- ¼ teaspoon red chilli powder
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- ½ teaspoon amchur powder/dry mango powder
- ½ teaspoon powdered sugar
- 1 tablespoon sesame seeds/til
- 1 tablespoon desiccated coconut
- salt to taste
Scrape the skin of karela/bitter gourd and cut them lengthwise. Remove their seeds.
- Now soak them in a bowl of saltwater for 30 minutes.
- Remove and wash them thoroughly. Drain all the excess water. Pat them dry on a kitchen towel.
- Soaking bitter gourd in salt water will reduce the bitterness from them.
- Heat oil for frying potato and bitter gourd.
- Fry potatoes till golden brown. Then add bitter gourd pieces and fry till golden brown and completely cooked. This may take a while.
- Now, heat 1 teaspoon oil in a non-stick pan. Add dry red chilli and mustard seeds. Once the seeds crackle, add green chilli, hing and cashews. Saute for about a minute.
- Now add fried potatoes and bitter gourd.
- Add all the spices – red chilli powder, jeera powder, dhaniya powder, amchur powder, powdered sugar and salt. Mix well and saute for 1-2 minutes.
- Then add sesame seeds and desiccated coconut. Give a quick mix and remove from flame.
- Serve this sweet and spicy sabzi hot with phulkas or parathas and accompany it with dal-rice for a complete meal.