Karela Bateta Nu Shaak
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 177970 times
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.
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.
Karela Bateta Nu Shaak Video by Tarla Dalal
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Nutrient values (Abbrv) per serving
Energy | 275 cal |
Protein | 3.9 g |
Carbohydrates | 19.2 g |
Fiber | 4.7 g |
Fat | 20.3 g |
Cholesterol | 0 mg |
Sodium | 7.4 mg |
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