Learn how to make Bharwan Karela/Stuffed Bitter gourd 

Bharwan Karela is stuffed bitter gourd with onions and spices and then deep fried or shallow fried. It tastes very different  from the usual vegetable preparation and is relished as a side dish with any dal like Dal Tadka, Dhuli Masoor Dal(Red Lentils) along with chapatis and rice.

I love karela since I was a kid. Usually kids and many grown ups too don’t like it due to it very bitter taste. But me an my younger sister always relished this bitter vegetable. Karela Ki Subzi or Karela Stir fry or Bharwan Karela were one of the two main dishes that mom used to cook often. Another was Karela Chips, Karela roundles  marinated in chickpea flour and spices and deep fried  were also served as side with Dal Chawal(Dal rice combination). My hubby and kids are not much of Karela fans but I love it so much that many times I make it just for me..and have it in small portions with my meals or for breakfast with whole wheat bread or chapati.

Health Benefits of Karela/Bitter Gourd

Karela or Bitter Gourd is  a very interesting vegetable. It has bitter taste but has numerous health benefits and tastes yumm when cooked properly. A rich source of iron, magnesium, vitamins and potassium with Vit. C. It is an excellent source of dietary fibers. It reduces the amount of sugar in blood, lowers cholesterol.

Bitter Gourd juice cleanses the liver and is a good natural remedy to cure hangovers. Since it has numerous health benefits, if you haven’t tried karela yet do try it and include it in your diet.

Let’s see how I make Bharwan Karela/Stuffed Bitter Gourd

Since Karela is a bitter vegetable, need to remove the bitterness and cook it properly to enjoy it fully. If you are having it for the first time, you may not like it.. but gradually you will start liking it.

Ingredients for Bharwan Karela

Karela tastes good with lots of onions which add sweetness to it. Raw Mango or Dry Mango powder are added to give it a little tangy. I recommend that you use either of the two. I summers when fresh raw mangoes are available we always add it to onion masala. If raw mangoes are not available then we add dry mango.

Other must have spices coriander powder, fennel seeds and turmeric,  to cook it North Indian way. Green chillies or red chilli powder are added to add the spicy kick!!

In northern India, mustard oil is used for cooking karela and other dry vegetables like this Bbesanwali Bhindi(Okra with Chickpea flour masala), Aloo Gobhi(Indian Spiced Cauliflower), Gajar aloo Methi Ki subzi(Carrot Potato and fresh fenugreek stir fry) or this super easy Ivy gourd stir-fry  and Lauki Ki Subzi(bottle gourd curry).

You can always use any other oil like Olive oil, Peanut Oil, Coconut oil in place of mustard oil.

All the ingredients from Bitter gourd to the spices used and mustard oil are available in Indian Grocery stores outside India. 

Method to cook Bharwan Karela

To cook karela/bitter gourd, first step and important step is to remove bitterness from it. For that wash it nicely, then peel of the skin using a peeler or knife. If the peel has no marks and bitter gourd is bright green color you can use it in stuffing. But I usually do not do it as many times it makes the stuffing also very bitter.

If you want to add peel, then mix it with salt, keep for 10-15 minutes and then squeeze out extra water.

Make slit length-wise along the middle of gourd. Take out seeds carefully. I discard the seeds. Many people add seeds with masala  if seeds are soft.

Onion Masala for Stuffed Karela

Finely chop onions. You can use food processor for it.

In a pan, add oil, add cumin seeds. Add hing/asafeotida(optional). if you do not follow a gluten-free diet skip it or add gluten-free asafeotida.

Fry Onion  with finely chopped green chillies(optional),till it starts turning light brown, add all the powdered spices. Add grated raw mango if using, else add dry mango powder. Add chilli powder as per heat tolerance, if not adding green chilies.

Add salt and mix well and fry for next 1-2 minutes till it gives aroma.

Switch off the flame and transfer it to bowl to cool it a bit.

Fill the onion masala in Karela 

Now squeeze the water from Kerala, wash in water if you want, pat dry on a clean kitchen paper towel.

Add onion masala carefully in karela, take care not to tear it.

We tie a clean thread around it to seal it, so that the filling doesn’t come out while frying karela. Repeat for all the pieces.

 

In heavy bottomed pan, add oil, heat it and drop karela pieces carefully. You can shallow fry in less oil like I did or deep fry. Just be careful not to stir it frequently as masala may come out from the slits.

Fry till light brown and the outer side is cooked properly.

Take out on the kitchen paper towel, as it will absorb extra oil.

If karela pieces are big you can but into halves and serve with chapatis or parantha!!

Do try these delicious stuffed karela my way. Though this vegetable has an acquired taste, you are going to love it gradually.

Do let me know whenever you make it and give me your feedback.

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