Karela Kaju Kishmish

Ingredients 

• 6-8 bitter gourds (Karele), scraped and thinly sliced
• ½ cup cashewnuts, roughly chopped
• ½ cup raisins
• 1 tablespoon oil + to deep fry  
• 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
• Salt to taste
• 1 tablespoon sugar
• Citric acid crystals
• ½ lemon

Method

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