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Bharwan Karela/Stuffed Karela

Bharwan Karela

Swati
Bharwan Karela recipe| Learn how to make stuffed Karela or Bitter Gourd with spicy onion masala
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time rubbed with salt 30 minutes
Total Time 55 minutes
Course Main
Cuisine Indian, North Indian
Servings 6 pieces

Equipment

  • Pan
  • Air Fryer

Ingredients
  

  • 3-4 Karela/Bitter Gourd pieces
  • 1-2 Medium sized Onions
  • 1-2 Green Chilies(optional) depending on heat tolerance
  • 2 tbsp Raw Mango(Grated) when available

Spices

  • 1 tsp Cumin Seeds
  • 2 tbsp Coriander Seeds
  • 1 tsp Fennel Seeds
  • Red Chili Powder as per preference
  • 1/2 Turmeric Powder
  • Salt to taste
  • 1 tsp Amchoor/Dry Mango Powder(optional) when not using Raw Mango
  • 1-2 tbsp Any plant oil (like Mustard Oil, Olive Oil) to prepare the filling
  • Oil for deep frying or shallow frying
  • ¼ tsp Asafeotida/Hing optional
  • 2 tbsp Roasted Chana without skin
  • Extra Salt to rub on the vegetable

Instructions
 

  • Wash Karela nicely and scrape off the skin using a knife/peeler.
    3-4 Karela/Bitter Gourd pieces
  • Make slits in between lengthwise and take out the seeds from inside.
  • Rub salt in karela pieces and leave for about 30 mins-1hr
    Extra Salt to rub on the vegetable
  • Take the scraped peel, add 1/4 tsp salt and let leave it for 30 mins.
    Extra Salt to rub on the vegetable
  • Dry roast coriander seeds, cumin seeds and fennel seeds.
    1 tsp Cumin Seeds, 2 tbsp Coriander Seeds, 1 tsp Fennel Seeds
  • Grind coriander, cumin and fennel seeds to coarse powder. Alternatively, you can also use coriander powder and fennel powder. Mix it with the roasted chana powder.
  • Add turmeric powder, red chilli powder and amchur (if not using raw mango).
    Red Chili Powder, 1/2 Turmeric Powder, 1 tsp Amchoor/Dry Mango Powder(optional)
  • Grind to fine powder.
    2 tbsp Roasted Chana without skin
  • After an hour, squeeze off water from karela pieces. Wash in water if you want. Pat dry on kitchen towel.
  • Also squeeze water from the peel. Discard the water.

Make Filling Onion Masala

  • Finely chop onions and green chillies. You can use food processor.
    1-2 Medium sized Onions, 1-2 Green Chilies(optional)
  • In a pan/kadhai heat oil, add asafeotida(if using), cumin seeds.
    1 tsp Cumin Seeds, 1-2 tbsp Any plant oil (like Mustard Oil, Olive Oil), ¼ tsp Asafeotida/Hing
  • Once seeds crackle, add onions and fry till light brown in color.
  • Add roasted chana powder along with all the spice powders. Also, salt and add raw mango at this step if using it in the recipe.
    2 tbsp Raw Mango(Grated), Salt to taste
  • Fry on low flame for another 1-2 minutes.
  • Take off the flame and transfer to a bowl.

Make Masala Filling

  • Fill in the onion masala and seal the slit with toothpick or thread(preferably) checkout the attached video..

Frying Karela

  • Take a heavy bottomed pan or kadhai, heat oil and drop carefully karela pieces.
    Oil for deep frying or shallow frying
  • Fry on low heat till cooked from all sides and light brown.
  • Once done, take out on a kitchen towel.
  • Serve with Dal Rice or chapatis/paranthas. Cut in half if pieces are too big.Also remove thread before serving.

Air Frying Karela

  • After stuffing the karela pieces, brush it lightly with oil.
  • Preheat air fryer at 180°C or 350°F.
  • Arrange the pieces in the air fryer basket and air fry for 10-12 mins.

Video

Notes

Use any plant oil in the recipe. I do not use coconut oil, as the nutty taste of oil does not go well with the coconut oil. 
You can discard the peel if you want. Rubbing it in salt takes away the bitterness. 
Add Amchur powder/dry mango powder if raw mangoes are not available. 
Keyword Bharwan Karela, Stuffed Bitter Gourd Recipe
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