A delightful Bangladeshi side dish featuring crisp-fried bitter gourd tossed with sweet raisins, crunchy cashews, and a tangy jaggery tamarind sauce.
Korolla with Kaju & Kishmish
Ingredients
- 4 bitter gourds korolla, deseeded and thinly sliced
- ¼ cup cooking oil
- ½ cup sliced onions
- 1 tsp coriander powder
- 1 tsp chilli powder
- ½ cup raisins kishmish
- ½ cup cashew nuts kaju
- 2 tbsp jaggery gur, grated
- 3 tbsp tamarind pulp
- 2 tbsp chopped cilantro
- Salt to taste
Instructions
- Deep-fry the sliced bitter gourd in hot oil until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- In the same oil, sauté the sliced onions until lightly browned.
- Add coriander powder, chilli powder and salt; fry briefly, adding 1 tbsp of water to prevent the spices from burning.
- Stir in the cashews, raisins, tamarind pulp, and jaggery. Pour in ½ cup of water and bring the mixture to a boil.
- Add the fried bitter gourd and cook until the water evaporates and the oil separates from the sauce.
- Sprinkle with chopped cilantro and serve immediately.
Notes
Adjust the jaggery and tamarind quantities to balance sweetness and tanginess to your preference. For a nuttier crunch, lightly toast the cashews before adding. Serve this sweet-sour fry as an accompaniment to rice or flatbread for a flavourful contrast. Leftovers keep well in the refrigerator for up to two days; reheat gently to preserve texture. Korella with kaju and kishmish is often served during puja and special lunches. It reflects the depth, restraint and creativity of Bangladeshi vegetarian cuisine.