Bharwa Karela ¦ Stuffed Bitter gourd

This is a unique dish prepared using bitter gourd (Karela). The stuffing is prepared using Onions and I have also added the scraped skin and the seeds. So this dish has whole karela used. 

This recipe is my own variation. I bet those who hate karela, will start loving it once they taste this dish.

One can carry this recipe during train journey, as it will be good at room temperature for 2 days. You can also store in refrigerator for atleast 2 weeks. 

Let’s go to the recipe :

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Bharwa Karela ¦ Stuffed Bitter gourd

Yield: 6 pieces

Author: Namitha Shenoy

Prep time: 45 MCook time: 35 MTotal time: 80 M

A unique dish made with Bitter gourd (Karela) with onion masala stuffing.

Ingredients:

• Bitter gourd (Karela) - 6 nos (small size)
• Salt - 1 tbsp
• Mustard oil - 2 tbsp 

For stuffing :

• Onions - 2
• Raw mango (chopped) - ½ cup 
• Ginger-garlic paste - 1 tsp
• Green chilli - 2 
• Mustard oil - 1 tbsp 
• Saunf - 1 tsp 
• Besan - 1 tbsp 
• Cooking Oil (any) - 1 tsp
• Turmeric powder - ½ tsp 
• Red chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder - ½ tsp 
• Garam masala powder - 1 tsp
• Jaggery or sugar - ½ tbsp 
• Salt to taste

Instructions:

Preparing Karela :

1. Wash and pat dry the karela.
2. Scrape the skin using a peeler or a knife.
3. Take the scraped skin in a bowl, add a pinch salt, mix well and keep aside for 30 minutes.
4. Now slit the bitter gourd in the center. Remove the seeds using the end of the spoon or fingers. Keep the seeds aside.
5. Rub salt all over the slitted karela and keep aside for 30 minutes. (this process is to remove the bitterness) 
6. After 30 minutes:
7. Wash the scraped skin using a strainer and keep aside.
8. Now wash thoroughly the slitted karelas. (2-3 times. This is to remove excess salt)
9. Heat a iron tawa. Now dry roast these karelas flipping now and then. Karelas will turn little soft and tender. Once done, allow it to cool. (cooking on iron tawa gives unique taste to this dish) 

For the stuffing :

1. In a blender jar, add roughly chopped Onions, raw mango, ginger-garlic paste, green chillies and grind to paste without adding water.
2. Now add the karela seeds and grind again. (u can keep the seeds coarse or grind smooth) 
3. Heat a heavy-bottom kadai or pan. Add Mustard oil and allow it to heat it fumes come out. Now lower the flame. 
4. Add Saunf and allow to splutter. Once done, add the ground paste and fry until raw smell goes off and leaves the sides of the kadai. (on medium flame) 
5. Add Besan and fry until everything comes together. 
6. Now add all the masala powders, salt, jaggery and oil. Mix until oil oozes out. 
7. It's time to add the scraped skin and fry until it gets cooked. (this takes about 5-7 minutes on medium flame) 
8. Transfer it to a plate and allow it to cool. (Check for salt. Add if needed) 
9. Once cooled, tightly stuff the karelas with the prepared stuffing. (check out the video recipe) 
10. Keep the remaining stuffing to prepare gra

Frying the stuffed karelas :

1. In a heavy-bottom kadai, add Mustard oil and allow it to heat till the fume comes.
2. On medium flame, drop the stuffed karelas one by one (stuffed side down). Fry for 2 minutes. 
3. Gently flip to the other side. Fry for 2 minutes again.  
4. Add the remaining stuffing mixed with ½ cup of water. (u can add more if u want more gravy). Mix gently. (check for salt, add if needed) 
5. Cover and cook on low flame for 15 minutes. 
6. Open the lid.  You see the oil floating on the masala. Gently mix. Switch off the flame. 
7. Bharwa karela is ready. Serve with roti or phulkas or as a side dish with dal chawal. 

Notes:

This dish doesn't get spoilt for 2 days in room temperature. No reheating required. Frying the masala and karela is very important here. You can substitute raw mango with tamarind or amchur powder. (if using amchur powder, add after the cooking scraped skin) To remove excess bitterness, marinating with salt is very important. Don't miss this step. You can use any oil. But Mustard oil gives a very good taste to this dish.

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