Kaju Karela (Bitter Gourd And Cashewnut Stir Fry)
A popular dish of the Gujarati cuisine and is generally in demand in the marriage functions.
Servings 4 people
Calories 395kcal
Ingredients
- 250 gm bitter gourd cleaned, washes and chopped in semicircles.(you can discard seeds if they are to hard)
- 1 medium potato chopped lengthwise
- 4 tbsp jaggery grated
- 4 tbsp oil
- 2 tbsp cashew nut halved
- 2 tbsp peanuts roasted and halved
- 2 tbsp sesame seeds. Use 2 tsp for garnishing
- 2 tbsp raisin
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/4 cup coriander chopped. leave a little for garnishing.
- salt as per taste
Instructions
- Chop the bittergourd and potato as shown. I have also used the seed which are tender as I like the crunchy texture it gives to the dish. I have used the bittergourd with the skin (why should we remove the goodness from it!)
- Heat oil in the pan. Add the mustard seed and cumin seeds. When they crackle add the asafoetida, sesame seeds and turmeric powder.
- Add the chopped bittergourd and potatoes. Add salt. Mix well and cover and cook them till tender on medium heat.
- Once they are cooked, remove the lid and add red chili powder, coriander cumin seed powder and mix well.
- Add the jaggery and let it melt.
- Add the cashewnuts, roasted peanuts and raisin and saute them till the jaggery is nicely coated with the bitter gourd and potato. Add the chopped coriander and mix well. The Kaju karela is ready.
- Garnish with chopped coriander and sesame seed and serve it with roti, puri and gujarati dal and rice.
Nutrition
Calories: 395kcal | Carbohydrates: 38g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 71mg | Potassium: 717mg | Fiber: 13g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 81.7mg | Calcium: 150mg | Iron: 6.5mg