Karela Bateta Nu Shaak Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
20 Mins
Cooking Time
27 Mins
Total Time
47 Mins
Makes
4 servings
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
- 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.
- 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 the karela bateta nu shaak hot garnished with coriander.
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