Bharwan karela recipe: Bharwan karela or stuffed karela or stuffed bitter gourd is a traditional Indian recipe. Karela or bitter gourd is not a favorite vegetable for many because of its bitter taste, but my hubby loves it so much that each time I make; he will just gorge on it.

Some days back; I got some organic karela (bitter gourd) from a friend's backyard and they were tender and tiny and perfect for stuffing. Since I belong to the group of people who do not favor any bitter taste food; I made for Homey with just three tender organic bitter gourd.

It is said that if you scrape off the tinges on the bitter gourd it may not be that bitter; so, I just lightly ran my knife up and down very very gently. My MIL says that sprinkling some salt over it might also help in combating the bitter taste, so I also do that. Since these were very tender ones, not much water oozed out of the salted karela....but if you are making with large karela (sliced into two or three) I have seen some water residue; you can discard or use them while shallow frying.

So, lets make this easy and quick bharwan karela with the spices available in your spice box. Karela lovers, this is for you!

Step By Step:
Serves: One.

Lightly scrape the outside part of the karelas....sprinkle some salt and keep it aside. Slit them and remove the seeds. Keep it aside.

Heat oil in an iron skillet pan or non stick pan. Add in saunf (perumjeerakam), add in onion and allow it to be translucent on low to medium heat.

Add in the Kashmiri chilli powder, coriander powder, and turmeric powder. Mix well for a minute and then lastly add in the amchur powder, mix well and switch off the fire and allow it to cool down.

Fill each karela (a tsp each) and then tie with a thread.

Heat the same skillet with oil again and then place the stuffed karelas on it. Cover and cook each side for 3 to 5 minutes or until thoroughly cooked.
Serve with roti.

Bharwan Karela Recipe / Stuffed Bitter Gourd

PREP TIME: 5 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Karela (bitter gourd): 3 small
• Onion: 1 medium, chopped
• Kashmiri chilli powder: 1/2 tsp
• Coriander powder: 1/2 tsp
• Organic turmeric: 1/4 tsp
• Salt: 1/4 tsp (divided) or as needed
• Amchur (dry mango powder): 1/4 tsp
• Oil: 1 1/2 tbsp
• Thread for tying

  METHOD:

1. Sprinkle a fat pinch of salt over the karela, slit them and dessed. Keep aside.
2. Heat a cast iron skillet pan with 1/2 tbsp oil. Add in saunf (perumjeerakam) and then add in the onions and salt. Allow it to be translucent on low to medium flame.
3. Add in the Kashmiri chilli powder, coriander powder, and turmeric powder. Mix well for a minute and then lastly add in the amchur powder, mix well and switch off the fire and allow it to cool down
4. Fill each karela (a tsp each) and then tie with a thread.
5. Heat the same skillet with oil again and then place the stuffed karelas on it. Cover and cook each side for 3 to 5 minutes or until thoroughly cooked.
6. Serve hot with Indian flatbread/roti.

NOTES

• If you are using large karela; simply cut them into two or even three.
• Once the karelas are roasting, care should be taken so that it is not browned. Lighly turn it over in between.
• Since cast iron skillet had high heat retention; I took less time to roast the karelas; if you are using nonstick pan, it might take 5 to 7 minutes for the bittergourd to roast/fry nicely.
• I used very little oil; but you can increase oil and even fry it.

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