Karela Batate Nu Shaak

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Karela batate nu shaak vegetable will be liked by all the non- karela lovers also as the bitter taste does not dominate the vegetable. Make the karelas crispy and enjoy this with roti and kadhi for a complete meal.

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Preparation Time:    Cooking Time:     Makes 4 servings
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3 cups bitter gourd (karela) , peeled and cut into long strips
4 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/4 tsp turmeric powder
1 cup peeled potatoes , cut into cubes
1/2 cup chopped coriander (dhania)
1/4 cup broken cashewnuts (kaju)
2 tbsp sesame seeds (til)
1 1/2 tbsp coriander (dhania) seeds powder
3/4 tbsp chilli powder
2 tbsp sugar
1/4 tsp dried mango powder (amchur)
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

  1. Combine the karela with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes.
  2. Squeeze out the excess water from the karela and keep aside.
  3. Heat the oil in a non-stick pan, add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, turmeric powder on a medium flame for 30 seconds.
  5. Add the squeezed karela, cover and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
  6. Add the potatoes and cook on a medium flame for more 10 minutes or till the karela is crisp and the potatoes are cooked, while stirring occasionally.
  7. Add the salt, coriander, cashewnuts, and sesame seeds, mix well and cook on a medium flame for more 2 to 3 minutes, while stirring occasionally.
  8. Add the coriander cumin seed powder, chilli powder, sugar and amchur powder and cook for another 2 to 3 minutes.
  9. Serve hot garnished with coriander.

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 on 12 Apr 14 10:40 AM

 on 15 Jan 12 01:18 PM

The curry was delicious!! I substituted bananas instead of potatoes & it was fully jain!! No need to scrape the skin, just saute for a few mins initially. It cooks well.