Karela Kaju (Bitter Gourd And Cashew) is a delicious recipe made from the not so popular kerala. This Karela sabji is not bitter at all. The combination of spices, dry fruits and coconut gives this dish great texture and crunch.
To keep the dish low on oil I have air fried the kerala instead of deep frying in oil. I can assure you that this kerela kaju will be equally relished by both children and adults.
You may like to try our other similar recipes like Pyaz Karela Masala, Karela Aloo and Kathal Masala.
Yield: 2 serving
Prep time: 5 minutes
Total time: 15 to 20 minutes
Ingredients For Karela Kaju (Bitter Gourd And Cashew)
300 grams Karela sliced
1 potato sliced (optional)
1 teaspoon salt
½ teaspoon haldi (turmeric)
2 tablespoon kaccha aam (raw mango) grated / 1 tablespoon lemon juice / 1 teaspoon amchur (dry mango powder)
2 tablespoon kaju (cashew)
1 tablespoon raisins
1 tablespoon gur grated (jaggery)
1 tablespoon fresh coconut grated
1 teaspoon dhania powder (coriander powder)
½ teaspoon chilli powder
¼ teaspoon haldi (turmeric powder)
½ teaspoon jeera powder (cumin powder)
½ teaspoon til (sesame)
½ teaspoon jeera (cumin)
½ teaspoon mustard
Pinch of hing (asafoetida)
Salt to taste
2 teaspoon oil
Directions For Karela Kaju (Bitter Gourd And Cashew)
- In a plate mix together Karela, salt, haldi and leave it for 30 minutes. Now squeeze out the bitter moisture from the Karela.
- Pre heat an air fryer, roast the cashew to golden and set aside.
- Now air fry the Karela till crisp. Spray oil before frying. Set aside.
- Similarly air fry alu also.
- Heat oil in a pan; add jeera, mustard, hing, til and let it crackle.
- Add the Karela, alu , mango and saute for 2 minutes.
- Now add all the dry masalas, raisins, half kaju (cashew), grated gur (jaggery) and mix well.
- Sprinkle 2 to 3 tablespoon water, cover and cook on low heat.
- Garnish with coconut and rest of cashew.
- Serve with roti or rice.
Note: I have air fried the kerela but you can deep fry them in oil.
