Karela Batata nu Shaak

1. 1
   prep · ~15 min

   Prep the karela to reduce bitterness.

   1.Wash the karela, trim both ends, and slice into thin rounds (about 3 mm thick).

   2.Place slices in a bowl, sprinkle with 0.5 tsp salt, and massage well for 2 minutes.

   3.Set aside for 15 minutes. The karela will release brownish liquid.

   4.Rinse the slices thoroughly under running water twice and squeeze out excess moisture.

   TIPSqueeze out as much water as possible after rinsing — this removes most of the bitterness.
2. 2
   saute · ~10 min

   Pan-fry the karela slices.

   Heat 1 tablespoon oil in a wide pan over medium heat. Add the rinsed, squeezed karela slices in a single layer. Cook, stirring occasionally, for 8-10 minutes until they shrink, turn deep green, and get lightly crisp at the edges. Remove onto a plate.

   TIPDon't overcrowd the pan or the karela will steam instead of frying. Work in batches if needed.
3. 3
   saute · ~8 min

   Cook the potatoes.

   Add the remaining 1 tablespoon oil to the same pan. Add the cubed potatoes and sauté over medium heat for 6-8 minutes, stirring a few times, until golden brown on the outside and just fork-tender. Remove and set aside with the karela.

4. 4
   temper · ~2 min

   Make the tempering and build spice base.

   1.In the same pan over medium heat, add a splash of oil if the pan is dry.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add cumin seeds and let them sizzle until fragrant (15 seconds).

   4.Add asafoetida and slit green chilies, stir for 10 seconds.

   5.Sprinkle in turmeric powder, red chili powder, and coriander powder. Stir quickly for 10 seconds, ensuring spices don't burn.

   TIPKeep a small bowl of water handy — if the spices catch, splash a teaspoon in to cool the pan instantly.
5. 5
   saute · ~4 min

   Combine karela, potatoes, and seasonings.

   1.Return the sautéed karela and potatoes to the pan with the spices.

   2.Add 0.5 tsp salt and the grated jaggery.

   3.Toss everything together gently so the spices coat each piece.

   4.Cook on low heat for 3-4 minutes, stirring occasionally, until the jaggery melts and glazes the vegetables.
6. 6
   garnish

   Finish with lemon, peanuts, and coriander.

   1.Turn off the heat. Squeeze the lemon juice evenly over the sabzi.

   2.Scatter the crushed roasted peanuts and chopped coriander leaves on top.

   3.Toss once lightly and transfer to a serving bowl.
7. 7
   serve

   Serve hot as part of a Gujarati thali.

   Serve Karela Batata nu Shaak warm with bajra rotla, rotli, or khichdi, along with a bowl of kadhi or dal and some sliced raw onion on the side.

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