I will share with you popular Gujarati cuisine preparation of Karela / bitter gourd. It is made from tender Karela /bitter gourd and stir fried with the spices, jaggery, cashew nuts and sesame seeds. The cashew nuts give a crunchy effect to the dish. You can mostly find this dish on the menu during marriage functions. It is served with puri or chapati and aamras. There also they generally deep fry the bitter gourd.. The jaggery helps in reducing bitterness and when it melts, the Karela / bitter gourd and potatoes are nicely coated with it. This gives a nice sweet taste. However, the taste balanced with other different spices used.
Serve it with puri or chapati. It also goes well Gujarati dal and rice.
Karela / Bitter Gourd is used widely for its medicinal values. Karela /Bitter Gourd and the parts of its plants are useful as traditional medicines for curing of diabetes, stomach complaints, skin diseases, ulcers or cough.
Various types of dishes are made from Karela / bitter gourd. Not only in India but it is widely used in Asian cuisine.
In India, the Karela / bitter gourd preparation varies with region. In North Indian cuisine- they make by stuffing it with spices in the form of curry also known as Bharwa Karela (Stuffed karela) you can find the recipe on my website as well as on my channel.
Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Crispy Karela
- 200 Grams Karela / Bitter Gourd
- 1 big Potato / Alu
- 8-10 Cashews / Kaju
- 2-3 tbsp Jaggery / Gud
- 11/4 tsp Turmeric / Haldi
- 1 tsp Red Chilli Powder
- 1/8 tsp Mustard seeds / Rai
- 1 ½ tsp Sesame seeds / Til
- 1 tsp Coriander cumin powder / Dhania jeera powder
- ½ tsp Dry Mango powder / Amchur Powder
- 2 tsp Gram Flour/ Besan
- pinch Hing / Asafoetida
- 1 tbsp and for frying Oil
- as per your taste Salt
Prepping for the Crispy Karela
1)Slice the karela / bitter gourd (without the skin) in straight lines and then rubbed it with salt and keep it aside for half an hour and then rinse them and keep aside in a bowl.
2) Slice the potatoes(without the skin) and keep aside in a bowl.
Method for making the Crispy Karela
1) First start working on the potatoes.So land these cut potatoes in a plate and sprinkle about 1 tsp of gram flour which is besan and some salt and using my hands i am going to gently mix it all in.
2)once the potatoes are nicely coated one by one add them to the already hot oil and fry them.
3)Once the potatoes are fired remove them in a plate covered with a paper napkin.
4)And now turn our focus to the star of this recipe which is karela. So land the karela in a plate and add some kashmiri red chilli powder, 1 tsp of besan and using your hands gently mix it all in. Make sure the karleas are coated properly if you need you can always add more besan.
5)And just like the potatoes lets fry them in the oil.
Frying the karela usually takes much long say about 7-8 minutes.so be a little patient
6)So once they are nicely fired lets remove them in the same dish as the potatoes.
7)Now in a kadai add about 1 tsp of oil and once hot then add the mustard seeds which is rai
and once they start popping add the hing and then add the cashews and cook them till they
start looking golden brown in colour. don’t forget to keep stirring them
8)Then add the sesame seeds and be careful cause they will start dancing out of the kadai so immediately add the fried karela and potatoes and give it a good stir.
9)Now it’s time to add the maslas,So starting with the turmeric which is haldi, then the coriander cumin powder that’s dhania jeera powder, red chilli powder, amchur powder and gud which is jaggery and now lets turn off the flame and mix everything in.
10)once mixed turn on the flame and cook for just 1 more min
11)And now your veggies looks great so i am now going to remove it in a serving bowl