Kaju Karela/Cashew Bitter Gourd Subji

Karela or Bitter gourd is very well known for its bitterness in its taste and hence people usually keep away from this vegetable. But Bitter gourds are very low in calories but dense with precious nutrients. Follow this recipe and believe me you will not feel any bitterness in this Kaju karela subji.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
Kaju Karela

YIELD – 2 servings


Bitter Gourd - 1 cup chopped (250 gms approx will give 1 cup after chopping)
Cashew - 1/2 cup
Onion - 1 small
Tomato - 1 small
Ginger Garlic Paste - 1 tbsp
Mustard seeds - 1/2 tsp
Hing - 1 pinch
Chili Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Salt as per taste
Jaggery - 1/4 cup (adjust according to your taste)
Oil - 1 tbsp


  1. Discard the skin of bitter gourd, cut in to half lengthwise and remove the seeds. 
  2. Chop them and add 1 tbsp salt into it and mix well. Keep aside for 1/2 hour.
  3. Roughly chop onion and tomato; make a smooth paste in mixer.
  4. Heat the oil in a pan and deep fry halved cashew until golden brown. keep aside.
  5. In a same pan add mustard seeds. When it stop fluttering add hing and onion tomato paste and ginger garlic paste. Saute for 5 minutes.
  6. Mean while wash chopped bitter gourd in running water 2 - 3 times. Squeeze out all the water by pressing them with two hands (this process will leave all the bitterness of bitter gourd.) and add them to the pan.
  7. Add salt, with all spices powder. mix well and cook for 5 minutes.
  8. Add 4-5 tbsp water and cover the lid and cook until bitter gourd are cooked well and soft. add more water if required.
  9. Now add crushed jaggery and cook more for 5 another minutes until jaggery dissolved and oil start to leave from subji.
  10. Finally add fried cashew and mix well. 
  11. Serve Hot with Roti or chapati.


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