Kaju Karela Sabji

 

INGREDIENTS :

250 gm bitter gourd cleaned, washed, and chopped in semicircles. (you can discard seeds if they are too hard)

1 medium potato chopped lengthwise

4 tbsp jaggery grated

4 tbsp oil

2 tbsp cashew nut halved

2 tbsp peanuts roasted and halved

2 tbsp sesame seeds. Use 2 tsp for garnishing

2 tbsp raisin

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp asafoetida

1 tsp turmeric powder

2 tsp red chili powder

1 tbsp coriander powder

1 tsp cumin powder

1/4 cup coriander chopped. leave a little for garnishing.

salt as per taste

INSTRUCTIONS :

Chop the bitter gourd and potato as shown. I have also used the seed which are tender as I like the crunchy texture it gives to the dish. I have used the bitter gourd with the skin (why should we remove the goodness from it!)

Heat oil in the pan. Add the mustard seed and cumin seeds. When they crackle add the asafoetida, sesame seeds, and turmeric powder.

Add the chopped bitter gourd and potatoes. Add salt. Mix well and cover and cook them till tender on medium heat.

Once they are cooked, remove the lid and add red chili powder, coriander-cumin seed powder and mix well.

Add the cashew nuts, roasted peanuts, and raisin and saute them till the jaggery is nicely coated with the bitter gourd and potato. Add the chopped coriander and mix well. The Kaju karela is ready.

Bittergourd is used widely for its medicinal values. Bittergourd and the parts of its plants are useful as traditional medicines for curing of diabetes, stomach complaints, skin diseases, ulcers or cough.

Nutrition

Calories: 395kcal | Carbohydrates: 38g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 71mg | Potassium: 717mg | Fiber: 13g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 81.7mg | Calcium: 150mg | Iron: 6.5mg