A popular dish of the Gujarati cuisine and is generally in demand in the marriage functions.
Course Main Dish
Cuisine Gujarati, Indian
Keyword bittergourd, rozkakhana, subji
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
250gmbitter gourdcleaned, washes and chopped in semicircles.(you can discard seeds if they are to hard)
2tbsppeanutsroasted and halved
2tbspsesameseeds. Use 2 tsp for garnishing
1/4cupcorianderchopped. leave a little for garnishing.
saltas per taste
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.