Karela Bateta Nu Shaak
by Tarla Dalal
Added to 54 cookbooks
This recipe has been viewed 111936 times
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 discard it.
- Heat the oil in a non-stick kadhai, add the cumin seeds.
- When the seeds crackle, add the asafoetida, turmeric powder and sauté on a medium flame for 30 seconds.
- Add the squeezed karela, mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
- Add the potatoes and salt, mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the karela is crisp and the potatoes are cooked, while stirring occasionally.
- Add the 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 seeds powder, chilli powder, sugar and dried mango powder, mix well and cook on a medium flame for another 2 to 3 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||451.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||75.3 mg|
|Folic Acid||3.9 mcg|
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