Karela Batate Nu Shaak
by Tarla Dalal
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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.
- Combine the karela with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes.
- Squeeze out the excess water from the karela and keep aside.
- Heat the oil in a non-stick pan, add the cumin seeds.
- When the seeds crackle, add the asafoetida, turmeric powder on a medium flame for 30 seconds.
- Add the squeezed karela, cover and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
- 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.
- 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.
- Add the coriander cumin seed powder, chilli powder, sugar and amchur powder and cook for another 2 to 3 minutes.
- Serve hot garnished with coriander.
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