Karela Bateta Nu Shaak


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Karela Bateta Nu Shaak

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karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi |

karela batata nu shaak is a simple Indian sabzi which speaks flavours and aroma. Learn how to make aloo karela sabzi.

Karela bateta nu shaak will be liked by all the non-karela lovers also as the bitter taste does not dominate the vegetable. We have also added sugar and dry mango powder to balance the taste. So this sabzi is slightly bitter and slightly sweet with a tang.

To make karela batata nu shaak, 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. 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. Add the potatoes and salt, cover and cook on a medium flame for 10 minutes. Add the coriander, cashew nuts, and sesame seeds, mix well and cook on a medium flame for more 2 to 3 minutes. 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.

The Indian masalas add an aromatic touch to bitter gourd potato sabzi which comfortably accompany rotis and Kadhi. Make the karela crispy and enjoy its texture along with the slight crisp texture of cashew nuts.

Tips for karela batata nu shaak. 1. Rub the salt over the karela and keep at least for 15 minutes. However 30 minutes stand time would be better to reduce the bitter taste. 2. Squeeze out the water well between both palms again to reduce the bitterness. 3. The squeezed out karela juice can be consumed instead of throwing it. It has many health benefits like managing blood sugar levels.

Enjoy karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | with recipe and video below.

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Karela Bateta Nu Shaak recipe - How to make Karela Bateta Nu Shaak

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For Karela Bateta Nu Shaak
3 cups bitter gourd (karela) , peeled and cut into long strips
1 cup potato cubes
salt to taste
4 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup chopped coriander (dhania)
1/4 cup broken cashew nuts (kaju)
2 tbsp sesame seeds (til)
1 1/2 tbsp coriander-cumin seeds (dhania-jeera) powder
3/4 tbsp chilli powder
2 tbsp sugar
1/4 tsp dried mango powder (amchur)

For The Garnish
2 tbsp chopped coriander (dhania)
Method
For karela bateta nu shaak

    For karela bateta nu shaak
  1. To make karela bateta nu shaak, 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 discard it.
  3. Heat the oil in a non-stick kadhai, add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, turmeric powder and sauté on a medium flame for 30 seconds.
  5. Add the squeezed karela, mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
  6. 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.
  7. Add the 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 seeds powder, chilli powder, sugar and dried mango powder, mix well and cook on a medium flame for another 2 to 3 minutes.
  9. Serve the karela bateta nu shaak hot garnished with coriander.

Karela Bateta Nu Shaak Video by Tarla Dalal


Nutrient values (Abbrv) per serving
Energy275 cal
Protein3.9 g
Carbohydrates19.2 g
Fiber4.7 g
Fat20.3 g
Cholesterol0 mg
Sodium7.4 mg

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Reviews

Karela Bateta Nu Shaak
5
 on 16 Sep 20 07:45 PM


This was my first time trying karela. What a joy! It''s a beautifully fragrant dish. I did substitute black walnuts for cashews and parsley for coriander leaves - simply as it is what I had on hand. Also, omitted the sugar, used fresh turmeric, and used hazelnut oil. Paired with black rice.
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Tarla Dalal    Timothy, super to read the changes you made and the recipe turned out well. Hope some readers try your suggestion.
Reply
17 Sep 20 11:58 AM
Karela Bateta Nu Shaak
5
 on 24 Aug 20 08:31 PM


It’s wonderful recipe . Only addition I did was adding fennel seeds while adding cashew. I eat it with roti and mango purée.