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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: Gujarati
Ingredients Method

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

Method
 

  1. Peel bittermelons skin. This step is optional. I personally remove some skin and keep some to reduce the bitterness.
  2. Slice bittermelon in half lengthwise and remove the seeds and pulp.
  3. Transfer bittermelon slices to a small bowl, sprinkle 2 teaspoons of salt and set aside for 20 minutes.
  4. When it is about 20 minutes, prepare oil for frying on medium heat.
  5. Now press few slices of bittermelon between two palms and remove excess water. Repeat it for all remaining bittermelon.
  6. Carefully transfer bittermelon to oil for frying. Fry till golden brown. Transfer it to a mixing bowl.
  7. Deep fry 1/2 cup cashews till golden brown. Transfer it to the same mixing bowl with bittermelon.
  8. 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.
  9. Now add 1 tablespoon jaggry powder. This step is optional or adjust according to your taste.
  10. Garnish it with cilantro and serve with roti and aamras.
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