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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.

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Karela Kaju Kishmish

Main IngredientsBitter Gourds (Karele), Cashewnuts
CuisineIndian
CourseMain Course Vegetarian
Prep Time16-20 minutes
Cook time16-20 minutes
Serve4
TasteTangy
Level of CookingEasy
OthersVeg

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

  1. Heat sufficient oil in a kadai and deep-fry bitter gourd slices till crisp. Drain on absorbent paper.
  2. Heat 1 tablespoon oil in a non-stick pan, add asafoetida, cumin seeds, green chillies and sauté.
  3. 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.
  4. Add lemon juice and toss to mix. Switch off heat and serve immediately.

Nutrition Info

Calories1237
Carbohydrates114.9
Protein24.9
Fat75.3
Other FiberFiber- 26.9gm
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