Karela Kaju Kishmish

Karela may be bitter but cook it this way and see how much everyone will enjoy it. This is a Sanjeev Kapoor exclusive recipe.

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Karela Kaju Kishmish

Main Ingredients Bitter Gourds (Karele), Cashewnuts
Cuisine Indian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Karela Kaju Kishmish

  • 6-8 Bitter Gourds (Karele) scraped and thinly sliced
  • ½ cup Cashewnuts roughly chopped
  • ½ cup Raisins
  • + to deep fry Oil 1 tablespoon
  • ¼ teaspoon Asafoetida
  • 1 teaspoon Cumin seeds
  • 2 Green chillies roughly chopped
  • 3 medium Onions finely sliced and deep-fried
  • 1½ teaspoons Dried mango powder
  • 1½ teaspoons Chaat masala
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 1 tablespoon Sugar
  • Citric acid crystals
  • ½ Lemon


  1. Heat sufficient oil in a kadai and deep-fry bitter gourd slices till crisp. Drain on absorbent paper.
  2. Heat 1 tablespoon oil in a non-stick pan, add asafoetida, cumin seeds, green chillies and sauté.
  3. Add cashew nuts and raisins and sauté for a minute. Add bitter gourd, fried onions, dried mango powder, chaat masala, red chilli powder, salt, sugar and citric acid crystals. Mix well and toss.
  4. Add lemon juice and toss to mix. Switch off heat and serve immediately.

Nutrition Info

Calories 1237
Carbohydrates 114.9
Protein 24.9
Fat 75.3
Other Fiber Fiber- 26.9gm