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Friday, January 18, 2019

Karela Batata Nu Shaak ~ Bitter Gourd and Potato Curry

Bitter gourd, a vegetable despised by many and loved by a few actually happens to be a healthy gourd and in fact is quite beneficial for diabetics. It is a commonly consumed vegetable in India though the vegetable does complete justice to its name and everyone at home may not be fond of it. Today's recipe is an interesting and a different kind of bitter gourd preparation from Gujarati cuisine. Give this recipe a try if you happen to like the vegetable. 

I happened to see this recipe here while looking for a different style of bitter gourd preparation. At least, it was different to me who uses bitter gourd in south Indian style preparations at home. My husband loves both bitter gourd and potato and this one seemed right in his alley and I decided to try it. The addition of cashews and sesame seeds lend an interesting touch to this delicious curry. This curry is very easy to prepare and bitter gourd lovers would definitely love it. We felt that the addition of onions would enhance the taste further.

Check out my other bitter gourd recipes' links below if you are interested.
Microwave bitter gourd crisps
Kaakarakaaya Podi
Haagalakaayi Gojju
Haagalakaayi Gojju (Version 2)
Bitter Gourd Curry (Andhra Style)
Bharwan Karela
Kaakarakaaya Pachadi

Ingredients:
3 big sized bitter gourds (3 cups cut pieces) 
Salt to taste
1 potato (1 cup cut cubes)
2 tbsp. oil
1 tsp. cumin seeds
A pinch of asafoetida
1/8 tsp. turmeric powder
1/4 cup broken / coarsely crushed cashews
2 tbsp. toasted white sesame seeds
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. chili powder or to taste
1/4 tsp. dried mango powder / amchur
1 tsp. sugar (optional)
2 tbsp. minced cilantro + extra for garnish


Directions:
* Wash and trim the edges of bitter gourds. Quarter them and discard the center pith and seeds if mature. Cut each quarter lengthwise into 3 pieces and cut again into 1 inch strips. Add the cut bitter gourd pieces and about a tsp. of salt to a bowl and toss well to coat. Keep it aside for about 10 to 15 minutes.  After the resting period, squeeze out the excess water from the bitter gourd. (This step is done to cut down some of the bitterness.)

* Heat oil in a non stick pan and add cumin seeds. When they start to brown, add asafoetida, turmeric and squeezed bitter gourd pieces. Mix well, cover and cook on low flame for about 8 to 10 minutes, stirring once or twice in between.
* Meanwhile, peel and cut the potatoes into cubes or strips.
* Add the potato pieces and continue to cook stirring occasionally,  until they are done and the bitter gourd have turned crisp, about another 8 to 10 minutes.
* Add the remaining ingredients, mix well and cook on medium flame for about 3 to 4 minutes, stirring occasionally.
* Garnish with cilantro and serve hot.

This goes to Blogging Marathon under 'Easy Dinner Recipes' Theme.
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Comments

8 comments:

Varadas Kitchen said...

You have presented it so well with all the garnish, it looks very appetizing. Very nutritious too.

vaishali sabnani said...

I love this gourd and always look for new ways to cook it . I am definitely giving this a trial soon . The shaak looks interesting .

Priya Suresh said...

I love to cook with bittergourd and potato together. This shaak looks pretty attractive and very tempting.

Gayathri Kumar said...

I have tried this combination before and loved it. And this version with sesame sounds absolutely yum.

Harini R said...

I rarely prepare bitter gourd at home but my husband might be interested in trying this combination. It definitely looks appealing.

Srivalli said...

This surely sounds such a different one with cashew and sesame seeds. I don't like this veggie though my husband loves it and yes even potatoes. So this is a must try now.

Srividhya Gopalakrishnan said...

As you mentioned this is an interesting way of preparing bitter gourd. Bookmarking it to try.

Chef Mireille said...

I am one of those who despise it but my mom drinks the juice made from it every day for diabetes prevention. This plate looks so delicious if only it wasn't made with karela :)