Ingredients: Karela (Bitter Gourd/ Pavakkai), Potato (Aloo) - cut lengthwise, Cashew nuts, Dry Red Chilli - broken & deseeded, teaspoon Mustard seeds, Green Chilli - slit or finely chopped, pinch Asafoetida (hing), teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), teaspoon Amchur (Dry Mango Powder), teaspoon Caster Sugar, tablespoon Sesame seeds (Til seeds), tablespoon Dessicated Coconut, - to taste, Oil - to cook, Diabetic Friendly diet
Instructions: To begin making Kaju Karela Recipe (Bitter Gourd And Cashew Nuts Stir Fry), scrape the skin of bitter gourd and cut them lengthwise. Remove the seeds. You can opt to keep the seeds if they are tender.Now soak them in a bowl of salt water for about 30 minutes to remove the bitterness. Wash them thoroughly and drain excess water. Pat them dry on a kitchen towel.Heat a little oil in a kadai. Add the potatoes that are thinly sliced and saute on medium heat till they crisp up and are golden brown.Once the potatoes are brownish, add karela/bitter gourd pieces and saute further till all the pieces are cooked and crisped up. Once done, switch off heat.In another pan, heat a bit of oil, add mustard seeds and allow them to crackle.Once the mustard crackles, immediately add dry red chilli, green chilli, hing and cashews. Saute till the cashews are fried. Use a low heat throughout after the oil is heated, since all of these ingredients gets cooked very fast.Now to this, add fried potatoes and bitter gourd.Add all the spices - red chilli powder, cumin powder, coriander powder, amchur powder, powdered sugar and salt. Mix well and saute for about 1-2 minutes. Check for spices and adjust to taste.Then add sesame seeds and desiccated coconut. Give a quick mix and remove from heat.Serve Kaju Karela Recipe (Bitter Gourd And Cashew Nuts Stir Fry) with Gujarati Dal Recipe and Phulka or Gehun Bhajra Thepla Recipe for your everyday lunch.