Karela Kaju Sabzi | Bitter Gourd Cashew Sabzi | Karela Recipe | Indian Dry Sabzi
Karela kaju sabzi is a balanced dry dish made with sliced bitter gourd and cashews, cooked with simple spices. The slight bitterness of karela is reduced by proper preparation and cooking, while cashews add a mild richness and contrast in texture. Slicing evenly and cooking on medium heat helps the karela cook through without becoming too soft. It is a simple everyday sabzi that pairs well with roti or dal and rice, offering a mix of flavours without being heavy.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
3
INGREDIENTS
- 2 cups sliced karela
- Salt to taste
- Pinch of Hing
- 1/2 tsp jeera
- 1/2 tsp mustard seeds
- 1/2 tsp sesame seeds
- 1 tsp jaggery
- ¼ cup Water
- 1 tbsp oil
- 1/2 cup sliced roasted cashews
- 2 tbsp coriander
- 3 tbsp grated coconut
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder Kashmiri
- 1/2 tsp coriander powder
- 1/2 tsp amchur
- Salt to taste
Other ingredients
METHOD
- In a bowl mix together karela and salt.
- Set aside for 15-20 minutes or until the water is released.
- Wash these karela with water and strain to remove excess bitterness.
- In a bowl mix together cashews, coconut, coriander, turmeric powder, red chilli powder, coriander powder, amchur and salt to taste.
- Set aside for 10 minutes.
- In a pan heat oil and sauté jeera, mustard seeds, sesame seeds, hing and karela.
- Mix in salt and 2 tbsp water. Cover and cook for 7-8 minutes on a slow flame.
- Once done, add the coconut mix to the vegetable and cook for 2 minutes.
- Mix in jaggery and water.
- Serve hot.
