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

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Tarla Dalal

 21 October, 2020

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Table of Content

About Karela Bateta Nu Shaak down arrow
Ingredients down arrow
Methods down arrow
Like karela bateta nu shaak down arrow
What is karela bateta nu shaak made off? down arrow
Preparing karela down arrow
Making karela bateta nu shaak down arrow
Tips for karela batata nu shaak down arrow
Nutrient values down arrow

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.

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

Tags

Preparation Time

20 Mins

Cooking Time

27 Mins

Total Time

47 Mins

Makes

4 servings

Ingredients

Method

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 batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | Video by Tarla Dalal

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Karela Bateta Nu Shaak recipe with step by step photos

like karela bateta nu shaak

 

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what is karela bateta nu shaak made off?

 

    1. what is karela bateta nu shaak made off? aloo karela sabzi is made from 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 and 1/4 tsp dried mango powder (amchur). See below image of list of ingredients for karela batata nu shaak.
preparing karela

 

    1. This is what karela looks like. True to the fact, karela benefits us right from managing diabetes to strengthening our immune system to reducing body inflammation, purifying blood to promoting weight loss. Have a quick look at all well-known benefits of karela. 
    2. Peel the karela skin off using a grater.
    3. Cut karela into long strips or any shape you want.
making karela bateta nu shaak

 

    1. To make karela bateta nu shaak, put 3 cups bitter gourd (karela) , peeled and cut into long strips in a bowl.
    2. Add salt. We added 1 tsp salt. Salt is added so that later we can squeeze out the water from the karela which is very bitter.
    3. Mix well. Keep aside for 10 minutes.
    4. Squeeze out the excess water from the karela and discard it. You need to use both hands and squeeze hard to remove the water. The water discarded makes the karela less bitter.
    5. Heat 4 tbls oil in a non-stick kadhai. 
    6. Add 1/2 tsp cumin seeds (jeera).
    7. Let the seeds crackle.
    8. Add 1/2 tsp asafoetida (hing).
    9. Add 1/4 tsp turmeric powder (haldi).
    10. Sauté on a medium flame for 30 seconds.
    11. Add the squeezed karela.
    12. Mix well.
    13. Cover with a lid.
    14. Cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
    15. Add 1 cup potato cubes.
    16. Add salt to taste. We added 1/2 tsp salt.
    17. Mix well.
    18. Cover with a lid.
    19. Cook on a slow flame for 20 minutes or till the karela is crisp and the potatoes are cooked, while stirring occasionally.
    20. Add 1/2 cup chopped coriander (dhania).
    21. Add 1/4 cup broken cashew nuts (kaju).
    22. Add 2 tbsp sesame seeds (til).
    23. Mix well.
    24. Cook on a medium flame for more 2 to 3 minutes, while stirring occasionally.
    25. Add 1 1/2 tbsp coriander-cumin seeds (dhania-jeera) powder.
    26. Add 3/4 tbsp chilli powder.
    27. Add 2 tbsp sugar.
    28. Add 1/4 tsp dried mango powder (amchur).
    29. Mix well.
    30. Cook on a medium flame for another 2 to 3 minutes.
    31. Serve the karela bateta nu shaak hot garnished with coriander.
tips for karela batata nu shaak

 

    1. Squeeze out the excess water from the karela and discard it. You need to use both hands and squeeze hard to remove the water. The water discarded makes the karela less bitter.
    2. Cook on a slow flame for 20 minutes or till the karela is crisp and the potatoes are cooked, while stirring occasionally. Make sure its a slow flame.
    3. Add 2 tbsp sugar. This is added to remove the bitterness of the karela.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy275 cal
Protein3.9 g
Carbohydrates19.2 g
Fiber4.7 g
Fat20.3 g
Cholesterol0 mg
Sodium7.4 mg

Click here to view Calories for Karela Bateta Nu Shaak

The Nutrient info is complete

Your Rating*

user
chitvish

May 31, 2021, 2:09 p.m.

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.

5 
user
Neha Mehta

Nov. 28, 2020, 7:51 p.m.

5 
user
Tarla Dalal

Nov. 28, 2020, 7:51 p.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
amit

Sept. 20, 2020, 1:07 p.m.

This was great! Karela was nice and crispy and had just a hint of bitterness that I like. One thing I found was that the sabji tends to be a bit dry aljust before you add all the powdered spices, so I had to sprinkle it with a bit of water.

5 
user
Tarla Dalal

Sept. 20, 2020, 1:07 p.m.

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
Foodie #603414

July 15, 2020, 3:28 p.m.

Cb

1 
user
Tarla Dalal

July 15, 2020, 3:28 p.m.

Hi Foodie, We have retried the recipe and made a few changes. Give this recipe a try again and we are sure you will love it. Do share your review with us.

user
TD

April 21, 2020, 1:16 a.m.

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.

5 
user
Tarla Dalal

April 21, 2020, 1:16 a.m.

Timothy, super to read the changes you made and the recipe turned out well. Hope some readers try your suggestion.

user
Mansi K

Dec. 27, 2018, 9:12 a.m.

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

5 
user
Patricia

May 15, 2016, 5:04 p.m.

I add onion first before adding the karela, no cashews, then at the end I add fresh mango slices to add the sweetness - my Gujarati MIL recipe

5 
user

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