How to make 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.
Main Ingredients : Bitter Gourds (Karele) (करेला), Cashewnuts (काजू)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Karela Kaju Kishmish checkout Karele ki Sabzi, Karela Fry . You can also find more Main Course Vegetarian recipes like Spinach Paneer And Pinenut Ravioli Mughlai Jackfruit Mushroom Manchurian Subz Mirch Do Pyaza
Karela Kaju Kishmish Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Karela Kaju Kishmish Recipe
Bitter Gourds (Karele) scraped and thinly sliced 6-8
Cashewnuts roughly chopped ½ cup
Raisins ½ cup
Oil 1 tablespoon + to deep fry
Asafoetida ¼ teaspoon
Cumin seeds 1 teaspoon
Green chillies roughly chopped 2
Onions finely sliced and deep-fried 3 medium
Dried mango powder 1½ teaspoons
Chaat masala 1½ teaspoons
Red chilli powder 1 teaspoon
Salt to taste
Sugar 1 tablespoon
Citric acid crystals
Lemon ½
Method
Step 1
Heat sufficient oil in a kadai and deep-fry bitter gourd slices till crisp. Drain on absorbent paper.
Step 2
Heat 1 tablespoon oil in a non-stick pan, add asafoetida, cumin seeds, green chillies and sauté.
Step 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.
Step 4
Add lemon juice and toss to mix. Switch off heat and serve immediately.
Nutrition Info
Calories : 1237 Kcal
Carbohydrates : 114.9 gm
Protein : 24.9 gm
Fat : 75.3 gm
Other : Fiber- 26.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
