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Karela Batata Nu Shaak

Karela Batata Nu Shaak

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Karela Batata Nu Shaak is a majestic and profoundly aromatic Gujarati heritage meal, uniquely celebrated for its bitter-gourd and potato core. This recipe features specifically prepared batches of thinly sliced bitter gourd and potatoes sautéed in a bold amount of ginger-green chili paste, jaggery, and traditional Gujarati spices. Known for its sophisticated crisp appearance and status as a world-famous mandatory lunch staple in traditional high-end Indian luxury household sessions, it represents the soulful heart of modern 'Bittersweet-Gourmet' innovations. The taste is intensely rich and savory-bitter-sweet, with the potatoes providing a unique professional-grade mild balance. Best enjoyed hot with rotlis or dal-rice. A mandatory choice for the refined regional meal seekers.

Karela Batata Nu Shaak Recipe
Bitter Gourd and Potato Curry
Best Balanced Gujarati Sabzi
Homemade Karela Batata Shaak
Spiced Bitter Gourd Stew
Traditional Gujarati Curry
Prep Time20 mins
Cook Time15 mins
Servings4 People
DifficultyMedium
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Ingredients

3 cups Bitter gourd (Karela), thinly sliced
2 cups Potatoes, diced
3 tbsp Oil
1 tsp Mustard seeds
1/4 tsp Hing
1 tbsp Ginger-Green chili paste
2 tsp Red chili powder
1/2 tsp Turmeric powder
2 tsp Coriander-Cumin powder
3 tbsp Jaggery, grated
Salt to taste
Fresh coriander
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Cooking Instructions

Tips & Secrets

  • Rubbing the bitter gourd with salt and squeezing out the juice is mandatory for achieving the most authentic balanced flavor.
  • Ensuring the karela is fried until slightly crisp before adding potatoes provides the absolute secret to achieving superior texture.
  • The addition of a little amchur powder provides the essential tangy lift.
  • Always use an extra amount of oil to ensure the signature non-sticky finish is achieved.

Nutritional Information(Per 1 portion (200g))

Calories

190 kcal

Protein

3g

Fat

10g

Carbs

22g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.