Bharwa Karela or stuffed bitter gourd is a popular dish in north India, Punjab and in many other parts of India. Though bitter gourd is not liked by everyone but Bharwa Karela is such a dish which is preferred by all age of groups in Bihar and Jharkhand. The exact origin of the dish is not known.
Preparation Time:10-15 minutes
Cook Time: 15-20 minutes
Serving for 4 person
4 medium sized Karela (Biter gourd)
Chopped Onion 1 cup
1 tablespoon ginger and garlic paste
1 tablespoon turmeric powder
1 tablespoon coriander powder
1 tea spoon mustard seeds,
½ tea spoon cumin seeds
½ tea spoon fennel seeds
Dry mango Powder
Salt to taste
¼ cup grated tomato
1 tea spoon green chilli paste
1 tablespoon Garam masala
Oil for deep-fry
- First peel the bitter gourd and slit each of them lengthwise. Cut the ends of bitter gourd and scoop out the seeds carefully creating empty space inside it.
- Apply salt both inside and outside of bitter gourd and keep aside for 15 minutes. This will reduce the bitterness of gourd.
- Wash the bitter gourd properly and dry it using a clean cloth or kitchen towel, keep it aside.
- In a non-stick pan heat mustard oil and when the oil is heat add mustard seeds. It will crackle and after that add cumin seeds and fennel seeds.
- Add chopped onion and saute till its colour changes to slightly golden color. Then add ginger garlic paste and saute for 2 minutes.
- Add grated tomato, salt in the mixture and cover the lid for 2 mins so that tomato becomes tender cooked properly.
- Add turmeric power, coriander powder, chilli paste, Garam masala, mango powder and mix well. Cook the masala properly for 5 minutes so that the stuff cooked properly.
- Remove the pan from gas stove and allow the mixture to cool.
- Dived the masala in to four equal portion and fill the masala in bitter gourd through the slit. Tie each bitter gourd with thread allover so that the stuff can’t come out during deep fry.
- Heat the oil in a frying pan and put the tied bitter gourd on the pan. Fry it in medium flame on every side till they turn golden brown in color.
- Drain the Bharwa Karela on an absorbent paper and cool it slightly. Cut the thread and remove it.
- Cut the Karela into five pieces each and serve hot. It tastes best with roti.