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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

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.