Karela Bateta Nu Shaak Video by Tarla Dalal

Viewed 18146 times

Karela batate nu shaak vegetable will be liked by all the non- karela lovers also as the bitter taste does not dominate the vegetable. Make the karelas crispy and enjoy this with roti and kadhi for a complete meal.

Recipe Description for Karela Bateta Nu Shaak

Preparation Time: 20 mins
Cooking Time: 27 mins
Makes 4 servings
Show me for servings

Ingredients

For Karela Bateta Nu Shaak
3 cups bitter gourd (karela) , peeled and cut into long strips
1 cup potato cubes
salt to taste
4 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup chopped coriander (dhania)
1/4 cup broken cashew nuts (kaju)
2 tbsp sesame seeds (til)
1 1/2 tbsp coriander-cumin seeds (dhania-jeera) powder
3/4 tbsp chilli powder
2 tbsp sugar
1/4 tsp dried mango powder (amchur)

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For karela bateta nu shaak

To make {span class="bold1"}karela bateta nu shaak{/span}, combine the karela with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes.
Squeeze out the excess water from the karela and discard it.
Heat the oil in a non-stick kadhai, add the cumin seeds.
When the seeds crackle, add the asafoetida, turmeric powder and sauté on a medium flame for 30 seconds.
Add the squeezed karela, mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
Add the potatoes and salt, mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the karela is crisp and the potatoes are cooked, while stirring occasionally.
Add the coriander, cashewnuts, and sesame seeds, mix well and cook on a medium flame for more 2 to 3 minutes, while stirring occasionally.
Add the coriander-cumin seeds powder, chilli powder, sugar and dried mango powder, mix well and cook on a medium flame for another 2 to 3 minutes.
Serve the {span class="bold1"}karela bateta nu shaak{/span} hot garnished with coriander.