KARELA NU SHAAK, GUJARATI STYLE
Karela nu shaak is simply a Gujarati style side dish, sabji or shaak as we call it. Chopped karela or bitter gourd is stir fried till done with spices. One can cook it with potatoes or cashew nuts. I chose to prepare it with cashew nuts and raisins
Ingredients
- 250 g bitter gourd
- 2 tbsp oil
- ¾ - 1 tsp salt
- 1-2 tbsp jaggery grated or powdered
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander cumin powder
- ¼ cup cashew nuts chopped
- 2 tbsp raisins
- 1 tsp white poppy seeds
- 1-2 tbsp fresh coriander chopped
Instructions
- Wash and chop bitter gourd into medium slices or you can cut them into strips of 2"- 3" long. If you find that the seeds are too hard, remove them.
- I omitted this step but you can follow it to make the karela nu shaak less bitter. Sprinkle salt over the chopped bitter gourd, mix it and leave for 15 - 30 minutes.
- Squeeze the bitter gourd gently between your palms to remove the bitter juice.
- Heat oil in a pan or pressure cooker over medium heat.
- Add mustard seeds. As soon as they begin to crackle add cumin and sesame seeds.
- Add asafetida and turmeric powder.
- Add the chopped bitter gourd or karela. Mix it well. If you did not leave the chopped bitter gourd with salt for a while then add the salt.
- Cover the pan or pressure cooker. Reduce the heat to low.
- Let the karela cook till done. Stir occasionally if you've making it a pan. If you're cooking it in the pressure cooker, then let it cook till one whistle blows.
- When done, add cashew nuts, raisins, coriander cumin powder, red chili powder. Mix well.
- Add the jaggery, mix well and let the karela cook a bit till the jaggery melts.
- Take the pan off the heat. Add poppy seeds and chopped coriander. Mix well and serve.
Notes
- Don't chop the bitter gourd to thin or too thick.
- If you make it in the pressure cooker, then its important that its cooked over low heat otherwise it will get burnt as no water is added.
- Adjust spices and jaggery according to your taste.
- Adding poppy seeds is optional.
- If the bitter gourd is not cooked and the mixture dries up, add 1-2 tbsp water when its cooking.