Kaju Karela – as the same suggests, is a sabzi or dry vegetable prepared from Bitter Gourd (Karela) and Cashews (Kaju). This is a very popular recipe from Gujarati cuisine and is a favourite item on the menu list for marriage functions and is also amongst the many delicacies served in Gujarati Thali Restaurants. Also do have a look at our collection of Gujarati Cuisine Recipes.
Bitter taste of karela is balanced by adding spices and sesame seeds and desiccated coconut. Do not forget to soak karela slices in salt water for atleast 30 minutes, so as to reduce its bitterness.
Serve this sweet and spicy sabzi hot with phulkas or parathas and accompany with dal-rice for a complete meal.