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Besan Bharwa Karela | Stuffed Bitter Gourd

This vegan, gluten free, no onion, no garlic Besan Bharwa Karela | Stuffed Bitter Gourd is a simple and interesting side dish that can be paired well with Chapati/ roti, Steamed rice, Whole mung beans curry, Watermelon mango salad and Beetroot pomegranate raita.
Course Side Dish
Cuisine Indian
Keyword besan wale karele, bharwa karela, stuffed bitter gourd recipes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Author Lata Lala

Ingredients

  • 250 grams Bitter gourd/Karela small sized variety
  • 2 tbsp Salt to rub on karela
  • 2 tbsp Mustard Oil
  • 1/4 cup Besan

Spices and aromatics

  • 1 tsp Saunf/Fennel seeds
  • 1 tsp Haldi/Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Aamchur powder
  • 1/4 cup Namkeen sev optional
  • 1/8 cup dessicated coconut
  • 2 tsp white Seasame seeds
  • 1 tbsp Khandsari powder Sugar candy powdered
  • 2 tbsp Coriander leaves, chopped

Instructions

  • We will prep the karela first. For that peel the karela, slit from the center, remove the thick seeds any. Rub the salt all over. Cover  and let it sit for 30 minutes.
  • This step is crucial to remove the bitterness from Bitter gourd.
  • First, dry roast the besan till fragrant. Keep it aside. After that, take a non stick pan. Heat the mustard oil. Switch off the flame and let it cool down.
  • Again switch on the flame, heat the oil add fennel seeds, roast them. Next add dessicated coconut and sesame seeds, roast it on low flame.
  • After that, add roasted besan, salt, haldi, red chilli powder, amchur powder, sugar and crushed namkeen sev.
  • Let it cool down. Remove this in a bowl. In the last, add chopped coriander leaves. Keep aside.
  • Wash the salt marinated karela thoroughly under running water. Pat dry with kitchen towel.
  • Stuff this mixture in the center and press gently. Take the same pan, add some mustard oil.  Heat it properly. Lower down the flame and place the stuffed karela in it.
  • Cook this on slow flame from all sides and on the bottom side, by rotating it in the pan. Once done serve hot.

Notes

1. Once you scrape or peel the bitter gourd, you may save the skin. It can be used in stuffing by first shallow frying it. I haven't, as we love eating this with Chapati after it's shallow fried.
2. While you make a slit in the karela lengthwise, make sure not to split it in half.
3. If you wish to remove any large hard seeds use a spoon to make it easier. If the seeds are tender you may use as it is.
3. The stuffed karela stays good for 2 days in the fridge if any leftovers. Just make sure to re heat it in the pan (don't microwave or air fry, it will dry out the outer skin of karela).
4. You can store the dry stuffing in the fridge for over a week for later use. Reuse it whenever required.