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Karela nu shak recipe

Karela nu Shaak

Karela (Bitter Gourd) is known for its health benefits but also for its strong bitter taste. This Gujarati-style shaak transforms the vegetable into a delicious dish. It's often made with a sweet and spicy flavour profile, using jaggery and spices to balance the bitterness, making it palatable and even enjoyable.
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Ingredients Equipment Method Notes

Ingredients
  

  • 250 g Karela Bitter Gourd
  • 1 large onion thinly sliced
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida hing
  • ½ teaspoon turmeric powder
  • 1-2 teaspoons red chili powder
  • 1 teaspoon coriander-cumin powder
  • 2 tablespoons jaggery grated (or more to taste)
  • 1 tablespoon gram flour besan - optional, for thickness
  • Salt to taste
  • Chopped fresh coriander for garnish

Equipment

  • Knife and cutting board
  • Mixing bowl
  • Pan or kadai with a lid

Method
 

  1. Wash the karela. Scrape the rough outer skin lightly (do not peel). Cut them into thin
  2. roundels.
  3. Remove the seeds if they are tough and mature.
  4. In a bowl, sprinkle a generous amount of salt over the sliced karela, mix well, and set
  5. aside for 30 minutes. This helps to draw out the bitter juices.
  6. After 30 minutes, squeeze the karela slices firmly between your palms to remove as much
  7. water as possible. Discard the water.
  8. Heat oil in a kadai. Add mustard seeds and let them crackle. Add asafoetida.
  9. Add the sliced onions and sauté until they turn soft and light brown.
  10. Add the squeezed karela slices and sauté for 5-7 minutes until they are slightly browned
  11. and cooked.
  12. Sprinkle the gram flour (if using) and roast for a minute.
  13. Add all the spice powders: turmeric, red chili, and coriander-cumin powder. Mix well.
  14. Add salt (be mindful as some salt remains from the marination) and the grated jaggery.
  15. Add about ¼ cup of water, cover, and let it simmer on low heat for 5-7 minutes, until the
  16. jaggery has melted and the curry has thickened.
  17. Garnish with fresh coriander and serve hot with rotis.

Notes

● The process of salting and squeezing the karela is crucial to reduce its bitterness.
● Do not skip the jaggery; it is essential to balance the flavours. Adjust the amount based
on how bitter the karela is and your personal preference.
● Slicing the onions thinly and caramelizing them also adds a natural sweetness to the dish.