Karela Batata nu Shaak
A classic Gujarati stir-fry where bitter gourd's unique flavor is perfectly balanced with the earthiness of potatoes and a hint of sweetness from jaggery. A wholesome and traditional everyday dish.
For 4 servings
Prepare the bitter gourd
- Wash the karela, scrape the rough skin lightly, and slice them into thin rounds.
- Place the slices in a bowl, sprinkle with 1 tsp of salt, and mix well.
- Set aside for 30 minutes. This helps draw out the bitter juices.
After 30 minutes, firmly squeeze the karela slices with your hands to remove as much water as possible. Discard the bitter water. Set the squeezed slices aside.
Make the tempering
- Heat oil in a pan or kadai over medium heat.
- Add mustard seeds and let them splutter, which takes about 30 seconds.
- Add cumin seeds and asafoetida, and sauté for another 30 seconds until fragrant.
Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
Cook the vegetables
- Add the squeezed karela slices and diced potatoes to the pan.
- Stir in the turmeric powder, red chili powder, coriander-cumin powder, and the remaining 0.5 tsp of salt.
- Mix everything well to coat the vegetables with the spices.
Cover the pan with a lid and cook on low-medium heat for 15-20 minutes, stirring occasionally. Cook until the potatoes are tender and cooked through. If it gets too dry, you can sprinkle a tablespoon of water.
Add the grated jaggery and lemon juice to the pan. Mix well and cook for another 2 minutes until the jaggery has completely melted and coated the vegetables.
Garnish with freshly chopped coriander leaves. Serve hot with roti or phulka.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step to reduce bitterness is salting and squeezing the karela. Do not skip this.
- 2Jaggery is key to balancing the bitterness of karela. You can adjust the amount to your preference.
- 3Ensure potatoes and karela are cut to a similar size for even cooking.
- 4For a slightly different flavor, you can add a teaspoon of sesame seeds along with the tempering.
- 5This shaak tastes even better the next day as the flavors meld together.
Adapt it for your goals.
Jain
To make a Jain version, omit the onions and potatoes. You can use raw bananas (kacha kela) as a substitute for potatoes.
quickQuick
To cook faster, use a pressure cooker. Follow the steps until adding the vegetables and spices, then add 2-3 tbsp of water and pressure cook for 2 whistles.
spicySpicy
Add 1-2 finely chopped green chilies along with the onions for an extra kick of heat.
healthyHealthy
Reduce the amount of oil to 1.5 tablespoons and ensure you use minimal jaggery to keep the sugar content low.