Bitter Gourd Cashew Fry | Bitter Gourd Fry | Bitter Gourd Kaju fry

Bitter Gourd Cashew Fry Karela is squeezed out till it loses its natural bitterness. Then it is mixed into a spicy powder made with Onions, Garlic, Coriander Seeds, Cashew nuts and Chilli Powder. It takes very little oil to fry, and is great on the taste buds.

Usually Bitter Gourd fry is quite bitter and requires a good quantity of oil. But this recipe takes care of both the problems. It takes very little oil to fry and the addition of Cashew gives a pleasing flavor and sweetness to the dish.

This Bitter Gourd Cashew Fry makes a good companion to hot Rice and Ghee.

Print this Recipe

Tips

Bitter Gourd/ Karela:

  1. Scrape off the skin of ?karela and smear it well with Salt and Haldi. When we squeeze out the moisture from Karela after some time, it loses its pungent and bitter taste.

  2. If you like the bitter taste of Karela, do not soak it in Salt and Haldi or squeeze it.

Steaming the Karela:

  1. Usually Karela is fried in a good amount of oil to make it crisp. In this way it can be preserved for long. However, it is a good method to fry Karela in less oil. Cover the Kadai with a plate in which water is added. Time to time take off the lid and stir the Karela. With the help of the steam above, the Karela will get cooked in a small amount of oil.

Cashew Nuts:

  1. Mixing sweetish flavorful Cashew with bitter Gourd gives a great taste. Do not powder the Cashew, but crush it coarsely. The experience of cashew bits in the mouth is great!

Lastly:

  1. Many people like to add a sweetener like sugar or jaggery۔ It is optional۔ You may omit it if you are not particular about it۔

Bitter Gourd Cashew Fry | Bitter Gourd Fry | Bitter Gourd Kaju fry - Recipe Video

Bitter Gourd Cashew Fry | Bitter Gourd Fry | Bitter Gourd Kaju fry

Curries | vegetarian
  • Prep Time 5 mins
  • Cook Time 30 mins
  • Resting Time 30 mins
  • Total Time 1 hr 5 mins

Ingredients

  • 6 Karela (Medium Sized)
  • 1 tsp Salt
  • 1 Tbsp Haldi (Turmeric)
  • For Cashewnut Spice Powder:
  • 2 spoons Oil
  • ⅓ cup Kaju (Cashew Nuts)
  • 2 tbsp Dhaniya (Coriander Seeds)
  • 1 tsp Zeera (Cumin)
  • 3-4 Dry Chilli
  • Imli (Tamarind) (Small bit)
  • 3 tbsp Dry Coconut
  • 12-15 cloves Garlic
  • Salt (To taste)
  • ¼ tsp Haldi (Turmeric)
  • 2 tsp Chilli Powder
  • For Frying:
  • ¼ cup Oil
  • ½ tsp Rai (mustard Seeds)
  • ½ tsp Zeera (Cumin)
  • ⅓ cup Onion Slices
  • 1 cup Water
  • 2 sprigs Curry Leaves

Instructions

  1. Scrape the outer skin of Karela and cut it into ¼-inch-thick slices.
  2. Smear the Karela slices with Salt and Haldi, and leave it for 30 minutes. Then squeeze out the bitter juice from the Karela.
  3. Heat Oil and fry the Cashew to a golden brown colour. Keep aside.
  4. In the same oil, fry Dhaniya, Zeera, Red Chilli and Garlic one by one. Add dry coconut towards the end. Fry well and take it out.
  5. Grind the whole into a fine powder. Now add the Kaju, Imli and Salt. Grind very briefly till the Kaju is crushed coarsely.
  6. For frying the Karela, heat oil, and put in the Mustard and Cumin seeds.
  7. When the seeds splutter, add onion slices, Curry leaves, and squeezed out Karela pieces. Cover with a little deep lid. Add some water over the lid and let the Karela cook on medium flame.
  8. The Karela pieces will take 20-25 minutes to get cooked. Mix now and then. Uncover the Kadai and add the ground Cashew nut spice powder. Fry just for one minute and take the Kadai off the flame. The spices will get burnt if fried more.

Leave a comment

Rate this Recipe:
Your email address will not be published.