Kaju Karela no onion no garlic Sabji|Bitter Gourd And Cashewnut Stir Fry no onion no garlic|No onion no garlic sabzi

The recipe which I am sharing today with you all of Kaju Karela no onion no garlic, is a unique sabzi made using cashew nuts and bitter gourds.

This recipe is from Gujarati cuisine and it’s my favorite. Though i never liked Karela before, but this preparation has made me fell in love with Karela.

My recipes from Gujarati cuisine you should try are Khandvi in Microwave in 7 minutes, Lilva kachori and Oats dalia and Vegetables muthiya

Kaju Karela no onion no garlic, a quick and easy sabzi

I must confess, karela never tasted that good ever. It’s an easy to make quick side dish, which is no onion – no garlic.

It is a dry dish, and little crunchy with the addition of dessicated coconut. When Cashew nuts are added to this bitter vegetable, it makes the dish Kaju Karela less bitter and adds the required crunch to it.

Serve this sweet and spicy Gujarati style sabzi with choice of your dal and hot Chapati/fulkas. It’s a good lunch box option also.

Besan wali Shimla Mirch is another good option for tiffin box or as a side dish.

Step wise Pictorial method  to make Kaju karela no onion no garlic :

Scrape the karela or bitter gourd skin with a peeler and cut them into small roundels. If you wish remove seeds from it to make it taste less bitter.

Rub good amount of salt all over, so that each karela piece is coated well. Don’t omit this step as this process of marinade in salt will make karela less bitter.

Keep aside for 15 minutes.

After 15 minutes wash the karela thoroughly under running water. Tap it dry with kitchen napkin.

Now heat some clarified butter in a non stick pan. Add cashew nuts and roast them for few minutes till it acquires light brown colour.

Transfer roasted kaju in a bowl and keep aside. In the same Kadai put clarified butter again. Add the karela pieces and saute for a while.

Now add red chilli powder, turmeric powder, coriander powder and very little salt, as previously too, we have marinated karela with salt.

Mix all the ingredients well and add grated coconut. Saute for a while.Cover the lid and cook on medium flame till the karela pieces are tender.

Now mix all the ingredients well and add kaju pieces and cook for about 2-3 minutes.Delicious Kaju Karela sabji is ready.

Sprinkle juice of lemon and garnish with chopped coriander  leaves.

Serve hot with phulkas or chapati and dal of your choice.

Happy cooking

Regards ❤️
Lata

Recipe card 🔽

Kaju Karela no onion no garlic

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Kaju Karela an easy to make fatafat side dish which is with no onion no garlic. Pair it with choice of your dal and hot fulkas and you are sorted for one hearty meal.

Author: Lata Lala

Recipe type: Side dish

Cuisine: Indian Gujarati

Serves: 2

Ingredients

• 3 Karela/Bitter Gourd
• 4 tsp Cashew Nuts
• 1-2 tbsp clarified butter
• ¼th tbsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• Grated coconut 4 tbsp
• Salt to Taste
• Juice of half lemon
• Coriander leaves for garnishing

Instructions

1. Scrape the karela or bitter gourd skin with a peeler and cut them into small roundels.
2. If you wish remove seeds from it to make it taste less bitter.
3. Rub good amount of salt all over, so that each karela piece is coated well.
4. Don’t omit this step as this process of marinade in salt will make karela less bitter.
5. Keep aside for 15 minutes.
6. After 15 minutes wash the karela thoroughly under running water.
7. Tap it dry with kitchen napkin.
8. Now heat some clarified butter in a non stick pan.
9. Add cashew nuts and roast them for few minutes till it acquires light brown colour.
10. Transfer roasted kaju in a bowl and keep aside. In the same Kadai put clarified butter again. Add the karela pieces and saute for a while.
11. Now add red chilli powder, turmeric powder, coriander powder and very little salt, as previously too, we have marinated karela with salt.
12. Mix all the ingredients well and add grated coconut. Saute for a while.
13. Cover the lid and cook on medium flame till the karela pieces are tender.
14. Now mix all the ingredients well and add kaju pieces and cook for about 2-3 minutes.Delicious Kaju Karela sabji is ready.
15. Sprinkle juice of lemon and garnish with chopped coriander leaves.
16. Serve hot with phulkas or chapati and dal of your choice.

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