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Korolla with Kaju & Kishmish

Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.
Author: Sabrina Islam
Course: Appetizer, Side Dish
Cuisine: Bangladeshi, South Asian