Bharwa karele (bitter gourd)
This is a simple recipe with minimal ingredients and does not call for a lot of preparations. No need to salt them beforehand; as peeling and frying remove all the bitterness of it. Another good point is that no waste is created.
Serving suggestion: try this karela with chanadal in lunch or dinner. Or simply enjoy them with simple parantha.
Bharwa karele (bitter gourd)
This is a simple recipe with minimal ingredients and does not call for a lot of preparations. No need to salt them beforehand; as peeling and frying remove all the bitterness of it. Another good point is that no waste is created.
Serving suggestion: try this karela with chanadal in lunch or dinner. Or simply enjoy them with simple parantha.
Cooking Instructions
- 1
Using peeler peels karele and save the peels. Now make a cut length wise and deseed them. Again don’t throw away the peels and seed, these will be used in preparation of stuffing
- 2
Heat oil in a pan and deep fry karela in it till it change colour to slightly golden but don’t over fry them. It will take around 5 min on medium flame. Remove from oil and sprinkle them with 1/4 tsp of salt. Keep aside.
- 3
Peel the onions and grind them to make paste. Fine chop the tomatoes. Crush the seeds by grinding it for 5-7 seconds in a grinder(don’t turn them into a paste.)
- 4
In a pan, heat 1 tablespoon of oil. Add fennel seed and sauté them.
- 5
Add karela peels to it and sauté it for 2-3 min. Add crushed seeds. This step is optional as seeds add a crunch to stuffing and peels are nutritious. Allow the seeds to turn slightly golden
- 6
Add onion paste and cooks it till it start leaving oil. And finally add tomatoes and 3/4 tsp salt. Cook till tomatoes are mushy in apperance.
- 7
Now add chilli powder and turmeric powder. Cook for few minutes. Turn off the flame and cool stuffing
- 8
Now take the fried karela and stuff them with above prepared stuffing.
- 9
Place all the karela in a pan and cover it with lid. Cook over low flame for 5 min. Turn them once in between carefully.
- 10
Enjoy with parantha or with chanadal.
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