Bharwan Karela (भरवाँ करेला) is a delicious, unique and popular side dish from North Indian cuisine prepared with karela (bitter gourd) and basic spices. It is a vegan and gluten free recipe. In this recipe, Bitter gourd is stuffed with an aromatic mix of spices. It is a no onion no garlic recipe but you may add onion in the stuffing. Karela is a summer special vegetable.
Although it has a bitter taste, this vegetable is enriched with several nutritious benefits that improve overall health. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fibre. Bitter gourd is liver friendly and boosts the liver enzymes. Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes. It has the blood purifying property.
Some people don’t prefer the bitter gourd because of its strong bitterness and different flavor but if you follow some tips, the bitterness can be removed and this recipe will be a delectable and mouthwatering dish. Small oval size karela is perfect for stuffing the spices. Do not forget to add fennel powder (saunf) and amchoor powder as they give the main taste of bharwan karela.
To make stuffed karela, scrap off karela, slit in between, remove the seeds, make a space for stuffing, coat with salt to remove all bitterness. Then it is stuffed with spices like red chilli powder, coriander powder, fennel seed powder, turmeric powder, salt and grated raw mango. Amchoor powder (dried mango powder) can be used in place of raw mango. Tie the karela with a thread before shallow frying to avoid the spices from coming out. Always cook the karela in a heavy bottom pan or kadhai on low flame.
Bharwan karela can be served as a side dish with dal, roti or paratha. It can served alone with paratha.
Course: Main course
Cuisine: Indian
Prep. Time: 35 minutes
Cooking time: 30 minutes
Serving: 4
¾ cup grated Raw Mango
½ tsp. turmeric powder
2 tbsp. coriander powder (dhania)
3 tbsp Fennel seeds powder (Saunf)
1 tsp. red chilli powder
Salt to taste
2 tbsp. mustard oil
Make a slit on one side of karela and remove the seeds if they are too big using your hand.
Rub all over with 1 tbsp salt and keep aside for about 30 minutes.
After 30 minutes, wash it properly and then squeeze the water from the karela.
Take a bowl and add all spices. Mix well.
Stuff the masala in all the bitter gourds and press masala tightly with your thumb. Wrung a clean thread all around and tighten so that masala will not come out while cooking.
Heat oil in a heavy bottom kadhai on medium to high flame. When oil becomes hot, place all bitter gourds and cover with a lid. Cook on low flame.
Keep turning the sides occasionally, so they can cook from all the sides.
When karela is cooked completely, turn off flame and remove from kadhai.
Remove thread and serve with paratha or roti.
Although it has a bitter taste, this vegetable is enriched with several nutritious benefits that improve overall health. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fibre. Bitter gourd is liver friendly and boosts the liver enzymes. Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes. It has the blood purifying property.
Some people don’t prefer the bitter gourd because of its strong bitterness and different flavor but if you follow some tips, the bitterness can be removed and this recipe will be a delectable and mouthwatering dish. Small oval size karela is perfect for stuffing the spices. Do not forget to add fennel powder (saunf) and amchoor powder as they give the main taste of bharwan karela.
To make stuffed karela, scrap off karela, slit in between, remove the seeds, make a space for stuffing, coat with salt to remove all bitterness. Then it is stuffed with spices like red chilli powder, coriander powder, fennel seed powder, turmeric powder, salt and grated raw mango. Amchoor powder (dried mango powder) can be used in place of raw mango. Tie the karela with a thread before shallow frying to avoid the spices from coming out. Always cook the karela in a heavy bottom pan or kadhai on low flame.
Bharwan karela can be served as a side dish with dal, roti or paratha. It can served alone with paratha.
Course: Main course
Cuisine: Indian
Prep. Time: 35 minutes
Cooking time: 30 minutes
Serving: 4
Ingredients:
500 grams Karela (Bitter Gourd)¾ cup grated Raw Mango
½ tsp. turmeric powder
2 tbsp. coriander powder (dhania)
3 tbsp Fennel seeds powder (Saunf)
1 tsp. red chilli powder
Salt to taste
2 tbsp. mustard oil
Instructions:
Wash the bitter gourds in running cold water, Scrape them until it is smooth. Never peel a thick layer as the peel has a lots of nutrients in it.Make a slit on one side of karela and remove the seeds if they are too big using your hand.
Rub all over with 1 tbsp salt and keep aside for about 30 minutes.
After 30 minutes, wash it properly and then squeeze the water from the karela.
Take a bowl and add all spices. Mix well.
Stuff the masala in all the bitter gourds and press masala tightly with your thumb. Wrung a clean thread all around and tighten so that masala will not come out while cooking.
Heat oil in a heavy bottom kadhai on medium to high flame. When oil becomes hot, place all bitter gourds and cover with a lid. Cook on low flame.
Keep turning the sides occasionally, so they can cook from all the sides.
When karela is cooked completely, turn off flame and remove from kadhai.
Remove thread and serve with paratha or roti.
Tips:
- You can use dry mango powder (amchoor powder) in place of raw mango.
- You can use onion and garlic in the stuffing.
- Use leftover masala in the stuffing of green chilli and fry them. They will be a perfect side dish or accompaniment.
- You can use its peel in the stuffing but they have some bitterness.
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