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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.
Course Main course, Lunch
Cuisine Indian
Keyword bharwa karela, bharwan karele, bitter gourd, karela, stuffed bitter gourd
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 1 hour
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.