Kaju Karela

Name: Kaju Karela
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gram Bitter gourd finely chopped; 10 Cashew nuts soaked and drained; to taste Salt; 1/2 teaspoon Cumin seeds; pinch Turmeric powder; 1/2 teaspoon Red chilli powder; pinch Sugar; pinch Hing (asafoetida); 2 tablespoon Oil; 1 tablespoon Coriander leaves (chopped)

Deepika Patil Parekh @Deepika_Parekh84

Mumbai

#flavour3 #bitter #week3 #post5 #ilovecooking

Kaju Karela is a typical, excellent dish from the Maharashtrian cuisine made with bitter-gourd cooked with cashew nuts and spices. This is basically a dry dish and can be served with roti, chapatti, phulkas or rice. Bitter-gourd is one vegetable that people just run away hearing the name itself. Rarely would you find people eating this vegetable and kids absolutely would never come near this veggie. But even if the vegetable is terribly bitter, it is an amazing source for most of the diabetic patients as this vegetable is packed with incredible nutrients and minerals

#flavour3 #bitter #week3 #post5 #ilovecooking

Deepika Patil Parekh @Deepika_Parekh84

Mumbai

#flavour3 #bitter #week3 #post5 #ilovecooking

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Ingredients

20 minutes

2 servings

250 gramBitter gourd finely chopped
10Cashew nuts soaked and drained
to tasteSalt
1/2 teaspoonCumin seeds
pinchTurmeric powder
1/2 teaspoonRed chilli powder
pinchSugar
pinchHing (asafoetida)
2 tablespoonOil
1 tablespoonCoriander leaves (chopped)

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Steps

20 minutes

1

First, cut the karelas lengthwise and clean it from inside by removing the seeds. Finely chop karelas. Sprinkle some salt over the karela pieces and mix them well, leave it aside for about 5 to 10 minutes and then squeeze the bitter gourd pieces well to remove the moisture (this helps in removing the bitter taste to some extent). Chop cashews and soak in a warm water.
2

Heat oil in a pan, and when it is enough hot, add cumin seeds when it splutters add the karela pieces and saute well.
Cover the pan with a lid and cook for about 4-5 minutes in it's own juices over medium heat.
Add hing, turmeric powder, and red chilli powder. Add soaked cashew nuts, cover and cook for another 4-5 minutes on a slow flame until the cashew nuts also get a golden hue.
Add a pinch of sugar and mix well.
Finish this dish off garnished with finely chopped coriander leaves.

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Deepika Patil Parekh @Deepika_Parekh84

on August 14, 2020 08:52

Mumbai

Hello all, i am Deepika, based in mumbai. Born in Maharashtrian family n got married with gujju jain guy. I was working as a HR personnel. My husband and I are very foodie. I left my job post delivery. I always tried food in various restaurants or on streets of mumbai, but never taken efforts of making it by myself. Recently due too lockdown, when everything was closed. When we were unable to fulfill our craving, i started trying various recipes at home. And my hubby started capturing pictures of whatever i cook.. so this way we have created our instapage herplatterhisshutter..