Karela Kaju Kishmish

Karela may be bitter but cook it this way and see how much everyone will enjoy it. Bitter gourds cooked with cashewnuts and Indian spices. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 20 Feb 2017 in Recipes Veg

New Update

Main Ingredients	Bitter Gourds (Karele), Cashewnuts
Cuisine	Indian
Course	Main Course Vegetarian
Prep Time	16-20 minutes
Cook time	16-20 minutes
Serve	4
Taste	Tangy
Level of Cooking	Easy
Others	Veg

Ingredients

6-8 bitter gourds (Karele), scraped and thinly sliced
½ cup cashewnuts, roughly chopped
½ cup raisins
1 tablespoon oil + to deep fry
¼ teaspoon asafoetida
1 teaspoon cumin seeds
2 green chillies, roughly chopped
3 medium onions, finely sliced and deep-fried
1½ teaspoons dried mango powder
1½ teaspoons chaat masala
1 teaspoon red chilli powder
Salt to taste
1 tablespoon sugar
Citric acid crystals
½ lemon

Method

Heat sufficient oil in a kadai and deep-fry bitter gourd slices till crisp. Drain on absorbent paper.
Heat 1 tablespoon oil in a non-stick pan, add asafoetida, cumin seeds, green chillies and sauté.
Add cashew nuts and raisins and sauté for a minute. Add bitter gourd, fried onions, dried mango powder, chaat masala, red chilli powder, salt, sugar and citric acid crystals. Mix well and toss.
Add lemon juice and toss to mix. Switch off heat and serve immediately.

Nutrition Info

Calories	1237
Carbohydrates	114.9
Protein	24.9
Fat	75.3
Other Fiber	Fiber- 26.9gm

#Asafoetida #Bitter Gourds (Karele) #Cashewnuts #Chaat masala #Citric acid #Cumin seeds #Dried mango powder #Green chillies #Lemon #Oil #Onions #Raisins #Red chilli powder #Salt #Sugar