Kaju karela nu shaak
Kaju karela nu shaak or Cashew and bitter gourd stir-fry. At every summer wedding or small gathering in gujrati family, this curry will definitely appear. As the name says this subji has two main ingredients bittermelon and cashew.
Ingredients
- 4-5 Medium sized Karela or bitter gourd or bittermelon peeled and sliced
- 1/2 cup cashew halved
- Oil for frying
- 2 tsp salt for sprinkling
- 1 tsp chillipowder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tbsp cashew or peanut crushed
- 1/4 tsp garam masala
- 1 tbsp jaggery powder adjust to taste
- 1 teaspoon cilantro chopped
- Salt to taste
Instructions
- Peel bittermelons skin. This step is optional. I personally remove some skin and keep some to reduce the bitterness.
- Slice bittermelon in half lengthwise and remove the seeds and pulp.
- Transfer bittermelon slices to a small bowl, sprinkle 2 teaspoons of salt and set aside for 20 minutes.
- When it is about 20 minutes, prepare oil for frying on medium heat.
- Now press few slices of bittermelon between two palms and remove excess water. Repeat it for all remaining bittermelon.
- Carefully transfer bittermelon to oil for frying. Fry till golden brown. Transfer it to a mixing bowl.
- Deep fry 1/2 cup cashews till golden brown. Transfer it to the same mixing bowl with bittermelon.
- Sprinkle 1 teaspoon chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 tablespoon crushed cashew or peanut, 1/4 teaspoon garam masala, and salt to taste. Give it a good mix.
- Now add 1 tablespoon jaggry powder. This step is optional or adjust according to your taste.
- Garnish it with cilantro and serve with roti and aamras.