Authentic Karela Recipe- Bitter Melon with Cashews & Jaggery

Last Updated on 2 months by Neha Deshmukh

Authentic Karela Recipe – Bitter Melon with Cashews & Jaggery

Introduction

Oh, Karela! It’s one of those vegetables that people either love or… well, let’s just say they have a strong opinion! I remember being a bit hesitant about it myself when I first started learning to cook from my Amma. But honestly, once you get the hang of balancing that bitterness with the right flavors, it’s absolutely divine. This recipe for Karela with Cashews and Jaggery is a family favorite – a beautiful blend of sweet, savory, and just a hint of spice. It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t your average Karela recipe. The combination of crunchy cashews, sweet jaggery, and aromatic spices transforms bitter melon into a truly addictive dish. It’s a fantastic way to enjoy the incredible health benefits of Karela, and it’s surprisingly versatile. Plus, the Instant Pot makes the cooking process so much faster and easier!

Ingredients

Here’s what you’ll need to make this delicious Karela:

• 1 pound Karela (Bitter Melon)
• 4 tablespoons Oil (I prefer vegetable or canola)
• ½ cup Raw Cashews
• 1 teaspoon Mustard Seeds
• ½ teaspoon Hing (Asafoetida)
• ¼ cup Golden Raisins
• 2 teaspoons Coriander Powder
• 1 teaspoon Amchur (Dry Mango Powder)
• ½ teaspoon Cayenne Pepper (adjust to taste)
• 1 teaspoon Cumin Powder
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Turmeric Powder
• ¾ cup Water
• ¼ cup Powdered Jaggery
• Fresh Cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients!

• Karela (Bitter Melon): Choosing the right Karela makes all the difference. Look for firm, bright green melons with fewer seeds. The more seeds, the more bitter it will be.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth that really complements the Karela. It can be found in most Indian grocery stores, and a little goes a long way.
• Jaggery: This unrefined sugar adds a lovely caramel-like sweetness that balances the bitterness perfectly. You can find it in block or powdered form. If you can’t find jaggery, brown sugar is a decent substitute (though the flavor won’t be quite the same).
• Spice Levels: Regional variations in spice levels are common. My family likes a good kick, but feel free to adjust the cayenne pepper to your preference. Some people even add a pinch of garam masala for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice the Karela lengthwise and scoop out the seeds. Then, cut it into about ¼-inch semi-circles.
2. Now, toss the Karela with about ½ teaspoon of salt and let it sit for 30 minutes. This helps draw out some of the bitterness. After 30 minutes, rinse the Karela really well under cold water.
3. Time for the Instant Pot! Add 2 tablespoons of oil and set it to the Sauté mode. Once hot, add the cashews and sauté for 1-2 minutes, until they turn golden brown. Remove the cashews and set them aside.
4. Add the remaining 2 tablespoons of oil to the Instant Pot. Once hot, add the mustard seeds. When they start to splutter, add the hing. Be quick – it can burn easily!
5. Add the rinsed Karela, golden raisins, coriander powder, amchur, cayenne pepper, cumin powder, turmeric powder, and salt. Pour in the water and give everything a good stir.
6. Close the Instant Pot lid and set it to cook on high pressure for 3 minutes. Once the cooking time is up, do a quick pressure release.
7. Now, add the powdered jaggery and switch the Instant Pot back to Sauté mode. Simmer uncovered for about 5 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened slightly.
8. Finally, stir-fry the mixture for another 5-6 minutes to caramelize everything beautifully. Mix in the reserved cashews.
9. Garnish with fresh cilantro and serve warm!

Expert Tips

• Don’t skip the salt-rinse step! It really does help reduce the bitterness.
• Keep a close eye on the hing – it burns quickly and can become bitter itself.
• Adjust the cooking time in the Instant Pot based on your preference for the texture of the Karela.

Variations

• Vegan Adaptation: Simply omit the jaggery or substitute it with maple syrup or coconut sugar.
• Spice Level Adjustment: For a milder flavor, reduce or omit the cayenne pepper. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptations: This Karela recipe is often enjoyed during Navratri or other fasting periods, as it’s a nutritious and flavorful option.

Serving Suggestions

This Karela dish is fantastic served with a side of roti or paratha. It also pairs well with a simple dal and rice. My family loves it with a dollop of yogurt to cool things down!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What is the best way to reduce the bitterness of Karela? Salting and rinsing is key! Also, removing the seeds and pith helps.
2. Can I use a different type of nut instead of cashews? Absolutely! Almonds or peanuts would also work well.
3. What is Hing and where can I find it? Hing is asafoetida, a resin with a pungent aroma. You can find it in Indian grocery stores, often in powdered form.
4. Can this recipe be made without Jaggery? What can I substitute? You can use brown sugar, maple syrup, or coconut sugar, but the flavor will be slightly different.
5. How long does Karela take to cook perfectly? It depends on your preference! I find 3 minutes in the Instant Pot gives it a nice tender-crisp texture.
6. Is Karela good for diabetes? What are the health benefits? Karela is believed to have several health benefits, including helping to regulate blood sugar levels. It’s also a good source of vitamins and minerals. However, it’s always best to consult with a healthcare professional for personalized advice.