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Kaju karela recipe | kaju karela nu shak | kaju karela sabji

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

Marinate karela chips

  • 500 grm karela
  • ½ tsp turmeric powder
  • 1 tbsp salt
  • 1 tbsp lemon juice
  • For kaju karela nu shak

Marinated karela chips

  • ¾ cup or 70 grm cashews
  • 2 tbsp besan
  • 4 tbsp oil + some oil for frying
  • 1 tsp cumin seeds
  • Pinch of hing
  • 2 tbsp white sesame seeds
  • 1 tbsp fennel seeds
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp fennel seeds powder
  • ½ tsp black salt
  • Salt to taste
  • 1 tsp dry mango powder
  • 4 green chilli
  • ½ cup jaggery
  • Some coriander leaves

Instructions

  • Wash and cut the karela into medium-thick chips. Remove the seeds and set them aside.
  • In a mixing bowl, add the karela chips, ½ tsp turmeric powder, 1 tbsp salt, and 1 tbsp lemon juice. Mix well and let it rest for 25 minutes.
  • Squeeze the water from the marinated karela chips and place them on a plate.
  • Add 2 tbsp besan and 2 tbsp oil to the chips and coat the karela chips with the besan.
  • Heat oil and fry ¾ cup cashews until they are slightly brown. Remove the fried cashews and place them on a plate.
  • Add the besan-coated karela chips to the oil and fry them on a medium-high flame until they are slightly crisp and 80% cooked. Remove the fried chips and place them on a plate.
  • In a mixing bowl, add ½ tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp fennel seed powder, ½ tsp black salt, salt to taste, and 1 tsp dry mango powder. Mix well. The masala mix is ready; keep it aside.
  • In a pan, add 4 tbsp oil, 1 tsp cumin seeds, a pinch of hing, 2 tbsp sesame seeds, and 1 tbsp fennel seeds. Sauté it.
  • Add the fried karela chips and mix well. Cover the pan with a plate and add some water to the plate. Steam generated from the water will help the karela cook fully.
  • Add the cashews and 4 green chilies to the sabzi and mix well.
  • Add the masala mix and coat the karela and cashews with the masala.
  • Add ½ cup jaggery and mix well. Cover and cook the sabzi for 2 minutes so the masala absorbs into the karela.
  • Garnish with coriander leaves and serve the kaju karela sabzi with roti and amras.

Notes

  • Cut karela into medium-thick slices; do not cut it into thin slices.
  • Salt helps release the bitter water from the karela.
  • Lemon juice reduces the bitterness of karela. You can use vinegar instead.
  • Besan adds crispiness and reduces the bitterness of karela.
  • Fry the karela on medium-high flame; do not fry it on low flame.
  • Add some water to the plate so steam is generated, and the karela cooks thoroughly and becomes soft.
  • Jaggery helps reduce the bitterness of karela and gives a balanced taste to the sabzi.
  • Kaju karela taste great when it prepared slightly spicy.