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Gujarati Karela Bateta Nu Shaak has a medley of flavours. Slight bitterness from Karela, sweetness from Sugar , and crunch from the cashews.

Gujarati Karela Bateta Nu Shaak

Gujarati Karela Bateta Nu Shaak has a medley of flavours. Slight bitterness from Karela, sweetness from Sugar , and crunch from the cashews.
5 from 2 votes
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Course: Main Course, Side Dish
Cuisine: Gujarati, Indian
Keyword: Dry Vegetable, Gluten Free, Side Dish, Vegan, Vegetables
Servings: 2 people
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 2 medium size - 200 grams Bitter Gourd (Karela)
  • 2 tablespoon Oil
  • A pinch of asafoetida
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 very small potato -around ¼ cup - chopped into cubes
  • ½ Cup Fresh Chopped Coriander
  • 1 tablespoon Sugar
  • 2 tablespoon Broken Cashew nuts
  • 2 tablespoon Sesame seeds
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • ¼ teaspoon Dry Mango Powder (Amchur)
  • 1 tablespoon Chilli powder -or to taste
  • Salt to taste

Instructions

  • Clean and deseed the karela. (One can keep the seeds if they are tender, but I removed them).
    Deseeding the Karela
  • Cut them into 1 inch small strips and sprinkle salt all over it.
    Adding Salt to cut Karela
  • Leave it for 15-20 minutes.
  • This will release some water. Gently squeeze the karela between your palms to remove the bitter juice.
    The Karela water after being squeezed
  • In a pan or a wok/Kadai add the oil.
  • Add cumin seeds and let it crackle.
  • Once the cumin seeds crackle, add asafoetida and turmeric powder. Saute for 10-15 seconds.
    Adding of Asafoetida and turmeric powder
  • Add the chopped and squeezed karela.
    Adding of Karela into the pan
  • Mix, Cover and let this cook on slow for 8-10 minutes.
  • Now add the potatoes, salt and mix well. (Go easy on the salt as we already added a bit in the start).
    Mixed Karela and Potato
  • Cook this again for slow to medium flame for 8-10 minutes until the potatoes are cooked.
  • Add the freshly chopped coriander, broken cashew nuts, sesame seeds and mix well.
    Adding of cashew nut, coriander and sesame seeds
  • Cook for a further 2-3 minutes.
  • Now add the coriander powder, cumin powder, chilli powder, sugar and dried mango powder.
    Adding of sugar, cumin powder, coriander powder, red chilly powder, amchur powder
  • Mix everything and cook for 2-3 minutes.
    The veggie almost ready
  • Serve with some roti or rice.
    Gujarati Karela Bateta Nu Shaak has a medley of flavours. Slight bitterness from Karela, sweetness from Sugar , and crunch from the cashews.

Notes

  • 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
 
 
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