Kaju, karela batetanu shakCashews, Bittergourd and potato curry

Name: Kaju, karela batetanu shak Cashews, Bittergourd and potato curry
Cuisine: British
Ingredients: 430 grams bitter gourd; 3 medium size potatoes; 2 medium size onions; 1/2 cup cashew nuts fried or roasted; 2 tablespoon jaggery; 2 tablespoon sesame seeds; 2 tablespoon almond powder (optional); 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1/2 teaspoon turmeric powder; 2 tablespoon red chilli powder; 1 tablespoon coriander and cumin powder; 1 tablespoon dry mango powder; 1/2 teaspoon garam masala; Salt per taste; 3 tablespoon oil

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Kaju, karela batetanu shakCashews, Bittergourd and potato curry

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

430 gramsbitter gourd
3medium size potatoes
2medium size onions
1/2 cupcashew nuts fried or roasted
2 tablespoonjaggery
2 tablespoonsesame seeds
2 tablespoonalmond powder (optional)
1 teaspoonmustard seeds
1 teaspooncumin seeds
1/2 teaspoonturmeric powder
2 tablespoonred chilli powder
1 tablespooncoriander and cumin powder
1 tablespoondry mango powder
1/2 teaspoongaram masala
Salt per taste
3 tablespoonoil

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Steps

1

Clean the bitter gourd and cut in round rings. Add 1 teaspoon turmeric and 1/2 teaspoon salt and rub it in and keep it aside for 10 minutes. Peel the potato and onions and cut in length wise.
2

Add oil in a pan and fry the cashews until golden brown. Remove from oil. In the same oil add mustard seeds, cumin seeds and sesame seeds. Once it starts fluttering add the onions and sauté for a minute. Add potatoes chips and let it cook for 3 minutes.
3
4

Wash the bitter gourd and squeeze all excess water from it. Add to the onion and potato and mix well. Cover and cook for 5 to 6 minutes. Keep checking in between so it does not stick at the bottom. Add salt, turmeric, chilli powder, coriander and cumin powder, garam masala, mango powder and jaggery.
5
6

Mix well and let it cook for couple of minutes. Add fried cashews and mix. Garnish with coriander and serve with roti.
If you do not want it to be dry add 1/2 cup of water when adding masala.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on June 09, 2020 07:55

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.