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Gujarati Shaak Recipes, Gujarati Sabji

gujarati shaak recipes. gujarati sabji recipes. Shaak is how the Gujaratis call their subzis. With a unique combination of spices, a dash of jaggery and sometimes tamarind too, the shaaks have many tongue-tickling dimensions. Gujaratis also make use of a wide variety of veggies ranging from walor to kand in their dishes.

Sometimes, savouries like dhokli, muthia, patra and sev are also added to the shaak to make them unique and interesting. Perk up boring subzi like Turiya and Fansi by adding dhokli to it. Dhokli is a characteristic ingredient of Gujarati and Rajasthani cuisine. Sev Tameta is a popular Gujarati shaak made using tomato. The addition of jaggery balances the tanginess from tomatoes. Turiya Paatra and Dhokla Subzi are other unique subzi that are wholesome and satiating.

Gujarati Mixed Vegetable Shaak

An extravagant preparation of five types of vegetables cooked in a Gujarati style coconut-coriander masala. The combination of vegetables with methi muthia makes this Panchkutiyu Shaak comparable to Oondhiya, a classic Winter delicacy made in every household. It consists of a wide range of seasonal vegetables stuffed with masala and cooked in a pressure cooker. Traditionally it is prepared underground in a clay pot.

Sambhariyu is a traditional, irresistible shaak made by stuffing vegetables with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice. You can even use a single vegetable and make it , depending upon the availability and preference. Try your hand at these native specialties and relish them with garma garam puri or ghee smeared soft rotli.

Gujarati Shaak, potatoes is a must

Come lunchtime and Gujjus do not settle for anything less than a balanced meal, which they fondly call the “Dal Bhaat Rotli Shaak” with a glass of chaas or a bowl of curd. Bateta/Batata or aloo is one versatile ingredient that tastes amazing in all forms. It also works well with other vegetables to make a delicious shaak. Kobi Batata Nu Shaak, Tendli Batata nu Shaak, Karela Bateta Nu Shaak are some delicious, easy to make shaak. A pinch of sugar along with the spices balances the flavor and transforms the duo into a satiating delight!

Potato strips deep-fried and tossed in an array of spices this Bateta Chips Nu Shaak is popular in wedding and festival menus. We generally call “Bateta Nu Shaak” an emergency subzi because it is quick to cook and also made with easily available ingredients when you forget to buy vegetables. If you don’t like the dry preparation, make this Rasawala Bateta Nu Shaak that complements roti/thepla as well as khichdi.

Subzis like Sukhi Aloo Bhaji and Aloo and Kand Rasawala Shaak can be eaten during fasts with rajgira or Kand puri.
 

Enjoy our collection of Gujarati Shaak recipes. Given below are some Gujarati recipe articles of interest. 

Gujarati recipes
Gujarati Drinks recipes
Gujarati Dry Snacks recipes
Gujarati Faral, Faraal recipes
Gujarati Breakfast recipes
Gujarati Dal / Kadhi recipe
Gujarati Farsans recipes
Gujarati Kachumber / Chutneys / Achar recipes
Gujarati Kathols recipes
Gujarati Khichdi  recipes
Gujarati One Dish Meals recipes
Gujarati Rotli, Gujarati Thepla recipes
Gujarati Sweet Mithai recipes


raw papaya and cabbage stir fry recipe | healthy raw papaya stir fry | low calorie vegetable stir fry | Indian style stir fried raw papaya and cabbage | with 18 amazing images. raw papaya and cabbage stir fry recipe is a low calorie, low sodium stir-fry to suit the Indian palate! Learn how to make Indian style stir fried raw papaya and cabbage. To make raw papaya and cabbage stir fry, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida and green chilli and sauté on a medium flame for a few seconds. Add the raw papaya, cabbage, capsicum, turmeric powder and salt and sauté on a high flame for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coriander. Grated raw papaya, shredded cabbage and thinly sliced capsicum emerge as a perfect team in this recipe, complementing each other in looks, flavour and texture. Flavoured with a traditional tempering, the lip-smacking low calorie vegetable stir fry is an easy and tasty fare. Healthy raw papaya stir fry has other benefits to its credit as well! The high levels of vitamin A and vitamin C in this recipe is a boon to mankind. These 2 vitamins act as an antioxidant and help to fight harmful free radicals in the body as well as build our defense against various bacteria and viruses. They add glow to our skin as well. The little fibre it lends is beneficial for the gut. It will also help is adding a satiety value. We recommend this Indian style stir fried raw papaya and cabbage for healthy individuals of all ages. heart patients, diabetics, cancer patients and weight-watchers along with women with PCOS can also opt for this healthy stir fry. A bowl of healthy soup is the best accompaniment to stir fry at dinner time. Tips for raw papaya and cabbage stir fry. 1. After adding the veggies, saute on high flame to reduce cooking time and also to maintain the crispy texture of the veggies. 2. Do not cook after adding lemon juice. It might add a slightly bitter taste to the stir fry. 3. We recommend you have this stir fry as close to the cooking time as possible. This is because vitamin C is a volatile nutrient and some of it is lost on exposure to air. Enjoy raw papaya and cabbage stir fry recipe | healthy raw papaya stir fry | low calorie vegetable stir fry | Indian style stir fried raw papaya and cabbage | with step by step photos.

valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | valor papdi nu shaak is a homely and tasty winter sabzi, which tastes great with rotis. Learn how to make valor nu shaak. Fresh and juicy valor papdi is cooked with a traditional tempering of mustard seeds, and flavoured with a mix of taste-givers like garlic paste and green chilli paste to make Gujarati papdi nu shaak. Coconut adds to the taste of this winter special flat beans sabzi and also gives it a nice mouth-feel. This is one of the most comforting foods for a cold winter’s day! To make valor papdi nu shaak, combine the coconut, coriander, garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the valor papdi and baking soda, cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coconut-coriander mixture, mix gently and cook on a medium flame for 2 minutes while stirring occasionally. Add the lemon juice and mix well. Serve hot with chapatis. This Gujarati papdi nu shaak,roti, Kadhi and rice makes a complete Sunday lunch to be enjoyed with the entire family. You can also try other shaak recipes like Batata Chips Nu Shaak and Walor Muthia nu Shaak. Tips for valor papdi nu shaak. 1. Make sure you chop the valor correctly to cook them evenly.2. When you cover with a lid and cook make sure you do not forge tot stir it occasionally or else it will burn. 3. Do not forge to add lemon juice at the end , it gives a better flavour and also it maintains the green colour. Enjoy valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | with step by step photos below.

chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | Gujarati chawli batata nu shaak is a simple sabzi from the land of Gujarat. Learn how to make chawli bateta nu shaak. Choli bateka nu shaak is a little spicy vegetable recipe made of fresh chawli beans and potato cooked in spices. This shaak has a strong flavour of coriander seeds powder. To make chawli batata nu shaak, heat the oil in a deep non-stick pan and add the mustard seeds and carom seeds and cook it for a few seconds. Add the asafoetida, turmeric powder, chawli, potatoes, soda bi-carb and salt, mix well and sprinkle a little water, cover and cook on slow flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Add the chilli powder, coriander seeds powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring once in between. Serve hot. That slight tinge of sugar in choli bateka nu shaak has been added as Gujarati’s are used to add a pinch of sugar yo every sabzi they make. If you wish, you can avoid it. Serve this gujarati sabzi with hot phulkas or padvali roti. Tips for chawli batata nu shaak. 1. Soda is added for quick cooking, but you can avoid it if you wish to. 3. Make potato cubes of medium size, else the potato and chawli both might not cook at the same time. Enjoy chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | gujarati sabzi |

tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with 16 amazing images. tendli batata nu shaak is a basic dry sabzi made in Gujarati households. Learn how to makealoo tendli sabzi. Tendli is so much more attractive when combined with potatoes than when it is cooked alone! A traditional tempering and a few readily-available spice powders are all that it takes to transform this duo into a tongue-tickling and satiating tendli masala. To make tendli batata nu shaak, heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally. Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. The basic masala box, which is peculiar amongst Gujarati's is used in this daily fare too. These include turmeric powder, coriander-cumin seeds powder and chilli powder. A pinch of sugar is essential to balance the flavour of this Gujarati style tindora batata nu shaak, so do not omit it although very little in quantity. Also, be generous with the garnish of coriander because that exponentially increases the aroma and flavour of this aloo tendli sabzi. This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis, rice , dal, kachumber and chaas. Tips for tendli batata nu shaak. 1. You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced. 2. Cover with a lid and cook to save on cooking time. 3. A non-stick kadhai is best to make this sabzi. Enjoy tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with step by step photos below.

dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with 33 amazing images. This comforting Dudhi (bottle gourd) and Chana Dal Sabzi is a hearty and wholesome vegetarian dish. Learn how to make dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | lauki chana dal sabzi is a comforting and nutritious Indian dish featuring the subtle sweetness of lauki (bottle gourd) and the earthy flavor of chana dal (split chickpea). This simple yet delicious bottle gourd chana dal curry is prepared by sautéing onions, tomatoes, and spices, followed by adding the soaked chana dal and cubed lauki. The mixture is then pressure cooked until the vegetables are tender and the flavors have melded together. The bottle gourd cooks down to a soft, melt-in-your-mouth texture, perfectly complemented by the protein-rich Chana dal (split Bengal gram). The addition of finely chopped onions builds a flavorful base, while fragrant spices like cumin and turmeric add depth. This simple yet satisfying curry is perfect served with roti or rice, making it a wholesome and satisfying meal. dudhi and chana dal sabzi is a protein and fiber rich sabzi – to Tackle Obesity. protein and fibre are the nutrients which will boost your metabolism and give you a satiety value respectively to help in avoiding weight gain. Moreover, doodhi is a water-filled vegetable, so you make up on that key nutrient as well. For the weightwatcher reduce the oil content to 1 tsp and this Lauki Chana Dal Sabzi is sure to please your taste buds. pro tips to make dudhi chana dal sabzi: 1. Soaking the chana dal for at least 30 minutes to an hour shortens the cooking time and improves digestion. 2. Don't overcook the doodhi. You want it to be tender but retain a slight bite. 3. A squeeze of fresh lemon juice at the end brightens the overall flavor profile and cuts through the richness of the dish. Enjoy dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with detailed step by step photos.

The pleasant sweetness of jaggery and the enticing charm of poppy seeds and cashewnuts tone down the bitterness of bitter gourd to an extremely enjoyable level, in this special dry subzi. Sweet, with a dash of spice, this unique subzi tastes really awesome, but what is even more special than the taste is the mix of textures. The karela having been deep-fried has a very exciting crispness, which together with the coarse mouth-feel of poppy seeds and the soft crunch of cashewnuts, take your taste buds on a thrilling roller-coaster ride. The sweetness of jaggery is more prominent than the bitterness of karela in this Crispy Karela, and so it is sure to be enjoyed even by kids. You can also try other special karela recipes like Karela Muthias and Masala Karela .

panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with 32 images. panchkutiyu shaak is a speciality from South Gujarat. Learn to make Gujarati mixed vegetables. A sumptuous preparation of five types of vegetables ( turai, potatoes, brinjal, doodhi and green peas) panchkutiyu shaak cooked in a Gujarati style coriander and coconut masala. The combination of vegetables with methi muthia in panchkutiyu shaak, makes this dish comparable to oondhiya which is made during the festival of Makar Sankranti . We prefer to steam the palak mehti na muthia rather than deep-fry them, in an attempt to make the panchkutiyu shaak recipe healthier. Popular amongst the Jain, panchkutiyu shaak is cooked without the use of potatoes. Serve panchkutiyu shaak hot with roti. Enjoy panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with step by step photos.

turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with 25 amazing images. Turiya patra features an unusual combination of ridge gourd and patra. But, however uncommon the combination might sound to you, it is very common in Gujarati tradition. Gujarati turiya patra nu shaak is a must-serve item for weddings held in Gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook. So, I always suggest steaming and adding the patras as in this quick and easy version of ridge gourd vegetable. Preparation for Turiya patra sabzi takes a while but the outcome is amazing and super tasty. We have made a special Gujarati coconut coriander masala and have added to the sabzi, which makes the turiya patra sabzi super delicious. Turiya is also known as ridge gourd. Patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! See why turiya patra sabzi is healthy. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. Colocasia leaves are a very good source of vitamin A – an important vitamin which helps in vision. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also use ready-made patra to make turiya patra sabzi if you wish to. Serve turiya patra nu shaak immediately with roti, chapatti and phulka. Learn to make turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with detailed step by step recipe photos and video.

bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | with 24 amazing images. stuffed bhindi with coconut is a famous Gujarati style sabzi made on Sundays and festivals. Learn how to make Gujarati bhindi sambhariya. To make bhindi sambhariya, wash and cut the ladies finger into 50 mm. (2") pieces and slit lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 15 to 20 minutes or till the ladies finger is cooked, while stirring occasionally. Serve bhindi sambhariya hot. Stuffed okra fry has elaborate masala of sesame, coconut and coriander together with other spices and powders is at the heart of this mouth-watering preparation of fresh ladies finger. Small and tender okras are stuffed with this aromatic masala and cooked with a tempering of asafoetida. Cover and cook the stuffed okras, stirring occasionally, till they become tender. You will notice that the masala also gets cooked along with the vegetable, giving the stuffed bhindi with coconut a very appetizing aroma! With its traditional and timeless appeal, this Gujarati style stuffed bhindi can be served at any occasion, with any chapati and kadhi. Tips for bhindi sambhariya. 1. Use freshly grated coconut, for best results. 2. Cover and cook the bhindi on a slow to medium flame and ensure that it doesn’t get burnt. 3. Stir it occasionally and gently so the stuffed bhindi doesn’t break. Enjoy bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | stuffed bhindi with coconut.

undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

batata nu shaak | bateta nu shaak | gujarati potato sabzi | with 18 amazing images Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes in this gujarati potato sabzi. Lemon juice and coriander added towards the end really perk up the Batata Nu Shaak. It tastes best when served with dal and rice. Batata Nu Shaak also makes a great combo with Rotlis, Puris or Theplas. Enjoy how to make Batata Nu Shaak recipe with detailed step by step photos below.

raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi | with 19 amazing images. raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi is a dry sabzi which features commonly on Gujarati menu. Learn how to make methi aur kache kale ki sabzi. To make raw banana methi sabzi, put the raw bananas and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Remove the bananas, keep aside and allow it to cool completely. Peel the bananas and cut them into slices. Keep aside. Then heat the oil in a deep non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the chilli powder, turmeric powder, coriander powder, sugar and salt, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the banana slices, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the raw banana methi sabzi hot. This unique recipe transforms raw bananas into a tongue-tickling delicacy! Indeed, the addition of fenugreek leaves gives the raw bananas a total makeover, enhancing the flavour and aroma of methi aur kache kale ki sabzi to a great extent. The Gujarati kela methi nu shaak is really quick and easy, and made with common ingredients that will not send you hunting from shop to shop. So, you can decide in the last minute and make this on any day provided you have raw banana and methi on hand. Though quick Indian raw banana sabzi can be re-heated and served later, it tastes great when served hot and fresh immediately after preparation. You can also try your hand at making other raw banana dishes like Jain Pav Bhaji or Raw Banana Fritters. Enjoy raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi | with step by step photos.

vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with 61 amazing images. vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak is a traditional Gujarati shaak. Learn how to make matar muthia ki sabzi. To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds. Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes. Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally. Serve immediately garnished with coriander. Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander… does it surprise you? But, matar muthia ki sabzi tastes even better than it sounds. This Gujarati shaak is a traditional fare, often enjoyed for Sunday lunch with rotli, kadhi and rice. What is more, kids love any dish that has green peas in it, so this is a good way to stuff some nutritious food into them! Tips for vatana muthia nu shaak. 1. It is very important to sprinkle salt on fenugreek leaves and spinach leaves and squeeze out all the water, so the dough of the muthia doesn’t become sticky. 2. Use freshly grated coconut for best flavour. 3. This coconut masala can also be used to stuff veggies like potato, onion and brinjal to make oondhiyu. 4. You can make the muthia in advance, but make the sabzi just before serving. Enjoy vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with step by step photos.

peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with 21 amazing images. amrood ki sabji is an easy and simple curry made using ripe guavas. Learn how to make peru ki sabzi recipe | amrood ki sabzi | guava sabzi | Guava, when cooked with miscellaneous spice powders, a dash of jaggery and a traditional tempering transforms into an excellent accompaniment for rotis and puris . The peru ki sabzi recipe has its know uniqueness of fruity, spicy flavours. You will not only enjoy the fruit-spicy flavour of this guava sabzi, but also benefit from the nutrients that guava gives you. It is one of the richest sources of fibre and a great source of vitamin C too. Tips to make peru ki sabji: 1. Make sure you use nicely ripped peru. 2. Instead of jaggery you can use sugar. 3. Serve peru ki sabzi hot with satpadi paratha. Enjoy peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with detailed step by step photos.

karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | karela batata nu shaak is a simple Indian sabzi which speaks flavours and aroma. Learn how to make aloo karela sabzi. Karela bateta nu shaak will be liked by all the non-karela lovers also as the bitter taste does not dominate the vegetable. We have also added sugar and dry mango powder to balance the taste. So this sabzi is slightly bitter and slightly sweet with a tang. To make karela batata nu shaak, combine the karela with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes. Squeeze out the excess water from the karela and discard it. Heat the oil in a non-stick kadhai, add the cumin seeds. Add the asafoetida, turmeric powder and sauté on a medium flame for 30 seconds. Add the squeezed karela, mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes. Add the potatoes and salt, cover and cook on a medium flame for 10 minutes. Add the coriander, cashew nuts, and sesame seeds, mix well and cook on a medium flame for more 2 to 3 minutes. Add the coriander-cumin seeds powder, chilli powder, sugar and dried mango powder, mix well and cook on a medium flame for another 2 to 3 minutes. Serve hot garnished with coriander. The Indian masalas add an aromatic touch to bitter gourd potato sabzi which comfortably accompany rotis and Kadhi. Make the karela crispy and enjoy its texture along with the slight crisp texture of cashew nuts. Tips for karela batata nu shaak. 1. Rub the salt over the karela and keep at least for 15 minutes. However 30 minutes stand time would be better to reduce the bitter taste. 2. Squeeze out the water well between both palms again to reduce the bitterness. 3. The squeezed out karela juice can be consumed instead of throwing it. It has many health benefits like managing blood sugar levels. Enjoy karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | with recipe and video below.
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