Karela Cashew Subji | Karela Kaju Nu Shak | Crunchy Karela Cashew

Today I will share another karela recipe from Gujarati cuisine. It is made from a bitter gourd, spices, sugar, cashew nuts, and onions. The cashew nuts give a crunchy effect to the dish. You can mostly find this dish on the menu during marriage functions. It is served with roti.



INGREDIENTS: for 3-4 servings

Karela slices .....................  4 Cups
Onion slices ......................... 1 Cup
Oil ......................................  4 Tbsp
Cashew small pieces .........  ¼ Cup
Mustard seeds  ....................  1 Tsp
Cumin seeds ......................  ½  Tsp
Asafoetida ...........................  ¼ Tsp
Red chili powder ............... ½  Tbsp
Turmeric powder ................  ¼  Tsp
Salt ............................. As per taste
Sugar ............................... 1½ Tbsp
Water .................................. ½ Cup
Chopped coriander leaves .. ¼ Cup


DIRECTIONS:
  1. Wash and scrape the rough skin off the karelas gently, also cut both the ends. Then cut vertically half and remove big seeds if appear, then cut into horizontal slices. Here we need 4 cups of slices.
  2. Now take all karela slices in a big bowl, add ½ tbsp of salt and mix well.  Cover it and leave it for 1 hour.  After 1-hour press karela slices with your both palm and squeeze the excess water from it.
  3. This way you can reduce its bitterness.
  4. Heat oil in a pan and add mustard seeds. When mustard seeds crackle adds cumin seeds, asafoetida and onion slices.  Add little salt and turmeric powder. Mix well and saute for a couple of minutes.
  5. Now add karela slices and mix well. Cover it and cook it on medium flame.
  6. After subji almost cooked, add water, red chili powder, sugar, and mix well.
  7. In the last add cashew pieces and chopped coriander leaves.
  8. Mix well and cook for a minute. Remove subji from the heat and serve with roti.


Note: You can save karela skin for making karela bites or karela muthiya. You can refrigerator karela skin in an airtight container for 4-5 days.

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