KAJU KARLE Karela Bittermelon with Cashewnuts
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[Based on 2 users]
Author anubond101 Yield No Value
Published Aug 23, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Bitter Melon, Karela Standing Time 25 Minutes
Description: Excellent Maharashtrian dish made with bittergourd cooked with cashew nuts and spices.Kaju Karela (Crispy Cashew nuts Bitter Gourd) is delicious dry veg recipe. Deadly combination of cashew nuts, bitter melon gives awesome tastes it goes very well as a side dish to curd rice.

Recipe of KAJU KARLE Karela Bittermelon with Cashewnuts

Ingredient Name Quantity Unit
Bittergourd, Finely Chopped 250 Grams
Cashew Nuts 6-8 Piece
Salt To Taste
Cumin Seeds 1/4 Teaspoons
Turmeric Powder Pinch
Red Chilli Powder 1/2 Teaspoons
Hing (asafoetida) Pinch
Sugar Pinch
Grated Coconut Powder 2 Teaspoons
Oil For Frying 2 Tablespoons
Coriander Leaves few Springs


1. Scrape off the skin from the bitter gourd, cut length wise and clean it from inside by removing the seeds. Sprinkle some salt over the karela pieces and mix them well. Leave it aside for about 5 to 10 mins and then squeeze the bitter gourd pieces well to remove the moisture (this helps in removing the bitter taste to some extent).
2. Heat oil in a pan, and when it is enough hot, add cumin seeds. When it splutters add the karela pieces and sauté well.
 3. Cover the pan with a lid and cook for about 4-5 minutes in its own juices in medium heat.
 4. Add hing, turmeric and red chilli powder. Add raw cashew nuts, cover and cook for another 4-5 minutes on slow flame until the cashew nuts also gets a golden hue.
 5. Add pinch of sugar, grated coconut and mix well.
 6. Finish this dish off garnished with finely chopped coriander leaves.

Recipe Tips

Taste and sprinkle salt if required.
Posted Aug 23, 2012

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