MAG THE WEEKLY | COOKERY
A Bengali Treat
Try out these recipes for a true Bengali taste
12 - 18 Dec, 2015
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Kaju Karela Sabzi
Kaju Karela Sabzi

INGREDIENTS
· 2 bitter gourds
· 2tbsp coconut powder
· 1tbsp salt
· 2tbsp oil
· 2tbsp cashew nuts
· ½ tsp turmeric powder
· ½ tsp red chilli powder
· ½ tsp garam masala
· 1 pinch hing
· 1tbsp tamarind paste


METHOD
Scrap the outside of the bitter gourd and cut it as you like. Add salt to the bitter gourd and set aside for at least 10 minutes. After it’s time, wash the bitter gourd under running water then squeeze out the water. Heat oil in a pan and add the bitter gourd; cover and let it cook till soft in its own juices. Add hing and turmeric powder then garam masala and red chilli powder. Add the cashew nuts and coconut powder later. Pour in half-a-cup of water and tamarind paste, and let it cook till all the water has evaporated. There is no need to add extra salt since the bitter gourd will retain salt from earlier. However, it is a good idea to check salt before serving and add some more if needed.


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