Karela Bateta nu Shaak: Bitter Meets Sweet—Classic Veggie Medley!

160

Karela Bateta nu Shaak (“bitter gourd and potato sabzi”) is a nutritious Gujarati everyday dish where bitter gourd and potatoes are sautéed with tempering and spices until tender, balancing bitterness with spice, tang, and a touch of sugar.

Ingredients:

• 2 karela (bitter gourds), sliced
• 2 medium potatoes, cubed
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp hing
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander-cumin powder
• 1 tbsp jaggery or sugar
• 1 tbsp lemon juice or amchur (dry mango powder)
• Salt to taste

Method:

1. Rub karela slices with salt, rest 10 minutes, then rinse (removes some bitterness).
2. Heat oil in a pan, add mustard seeds, cumin, and hing.
3. Add potatoes and karela. Sauté for 3–4 minutes.
4. Add turmeric, chili powder, coriander-cumin powder, and salt. Cover and cook until potatoes and karela are soft (add splash of water if needed).
5. Add jaggery, lemon juice; mix and cook uncovered 2–3 min. Serve hot.

Tips:

• Don’t overcook—karela should retain a slight bite.
• Increase jaggery/ lemon juice to balance bitterness.
• Pairs best with bajri rotla or khichdi.