Bharwa Karela | Stuffed Bitter Gourd | Stuffed karela | Bharwan karela recipe with step by step instructions

This no onion no garlic, vegan, gluten free Bharwa Karela | Stuffed Bitter Gourd is a must try recipe.

It’s stuffed with a spicy nutty flavorful masala mix. It’s a delicious dish from plethora of Indian recipes like No onion no garlic kaju karela recipe .

Bitter gourd if pre-treated correctly and cooked well, it turns out  delicious. This is a recipe which requires a little time but rewards you generously in terms of flavour.

Various versions with Bharwa Karela | Stuffed Bitter Gourd

Karela is not so favorite vegetable of many. This vegetable has numerous health benefits as per Healthline.

There are various ways we can make stuffed karela and the stuffing varies from region to region.

Today’s version has the stuffing of  peanuts, cumin, saunf (fennel seeds), whole coriander seeds,  dessicated coconut and  white sesame seeds.

This delicacy of karela/bitter gourd tastes so good with Masoor dal tadka, Steamed rice, Jowar Roti, Best Beetroot orange Salad  and Vegetable raita.

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Bharwa Karela | Stuffed Bitter Gourd

This no onion no garlic, vegan, gluten free Bharwa Karela | Stuffed Bitter Gourd is a must try recipe. It's stuffed with a spicy nutty flavorful masala mix.

Prep Time15 minutes mins

Cook Time20 minutes mins

Resting time1 hour hr

Course: Main course, Lunch

Cuisine: Indian

Keyword: bharwa karela, bharwan karele, bitter gourd, karela, stuffed bitter gourd

Servings: 4 Pcs

Author: Lata Lala

Ingredients

• 4 Karela/Bitter gourd
• 2 tbsp Salt to pre season

To make stuffing

• 1/3 cup Raw peanuts
• 1/4 cup Grated dry coconut
• Karela seeds
• 1 tbsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp sesame seeds
• 1/4 cup Besan sev optional

Spices

• 1/2 tsp Haldi/Turmeric powder
• 1 tsp Kitchen king masala powder
• 1 tsp Red chilli powder
• 1 tbsp Tamarind pulp
• 1 tsp jaggery
• To taste Salt
• Handful coriander leaves Chopped
• Mustard oil to shallow fry

Instructions

Pre treat karela/bitter gourd

• To begin with, peel the skin of  karela/bitter gourd, slit it from middle and remove the seeds (don't discard), if any.
• Now rub salt all over for an hour atleast to remove the bitterness.
• After an hour squeeze the karela in between your palms and drain the excess water properly.

Make stuffing

• Take a heavy bottom pan add mustard oil.  Heat it once properly.  Switch off the flame and cool the oil.
• Once cold, heat the oil once again, add raw peanuts. Roast them well. Next, add fresh grated coconut,  whole coriander seeds,  saunf, jeera, sesame seeds and seeds of karela one by one.
• Saute everything well. Once done switch off the flame, cool it.
• In a mixer grinder add besan sev (completely optional), salt, Haldi, dhania powder, red chilli powder, kitchen king masala, jaggery and tamarind pulp. Now add previously roasted ingredients.
• Grind it coarsely. Keep aside. Add some chopped fresh coriander leaves.
• Now wash the karela thoroughly under the running water. Pat dry it with the kitchen towel.

  Stuff them with grinded masala.
• If there's any leftovers of stuffing add them while shallow frying.

For shallow frying

• Heat the same pan in which you have roasted the stuffing for karela. Add some oil.
• Heat it and place stuffed karela in it. Add leftover masala and coriander leaves.
• Keep the flame medium to low and keep rotating the bitter gourd so that its cooked from all sides.
• It will take around 15-20 because karela tastes best when made on slow flame. Once done remove and serve immediately. Garnish with some more coriander leaves
• It goes well with hot parathas or chapati

Notes

1. Make sure to choose tender bitter gourds in smaller size whenever have to make this stuffed version. It tastes good and gets cooked faster than the usual big ones .

2. If you can't find small karela then make sure to cut it into half and remove seeds.

3. You may store leftovers stuffing masala in an airtight container in the fridge for upto 10 days. Or freeze it for later use.

Step by step instructions and pictorial presentation to make Bharwa Karela | Stuffed Bitter Gourd

Pre treat karela/bitter gourd 

To begin with, peel the skin of  karela/bitter gourd, slit it from middle and remove the seeds (don’t discard), if any.

Now rub salt all over for an hour atleast to remove the bitterness.

After an hour squeeze the karela in between your palms and drain the excess water properly.

Make stuffing

Take a heavy bottom pan add mustard oil.  Heat it once properly.  Switch off the flame and cool the oil.

Once cold, heat the oil once again, add raw peanuts. Roast them well. Next, add fresh grated coconut,  whole coriander seeds,  saunf, jeera, sesame seeds and seeds of karela one by one.

Saute everything well. Once done switch off the flame, cool it.

In a mixer grinder add besan sev (completely optional), salt, Haldi, dhania powder, red chilli powder, kitchen king masala, jaggery and tamarind pulp. Now add previously roasted ingredients.

Grind it coarsely. Keep aside. Add some chopped fresh coriander leaves.

Now wash the karela thoroughly under the running water. Pat dry it with the kitchen towel.

Stuff them with grinded masala. If there’s any leftovers of stuffing, add them while shallow frying.

For shallow frying

Heat the same pan in which you have roasted the stuffing for karela. Add some oil.

Heat it and place stuffed karela in it. Add leftover masala and coriander leaves.

Keep the flame medium to low and keep rotating the bitter gourd so that its cooked from all sides.

It will take around 15-20 because karela tastes best when made on slow flame. Once done remove and serve immediately. Garnish with some more coriander leaves

It goes well with hot parathas or chapati.

Notes

1. Make sure to choose tender bitter gourds in smaller size whenever have to make this stuffed version. It tastes good and gets cooked faster than the usual big ones .

2. If you can’t find small karela then make sure to cut it into half and remove seeds.

3. You may store leftovers stuffing masala in an airtight container in the fridge for upto 10 days. Or freeze it for later use.

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