Bharwan Karela

Name: Bharwan Karela
Cuisine: Indian
Ingredients: 2long Bitter Gourd / 4-5 small ones; to taste salt; 4 tbsp. oil; 1 tbsp. chopped garlic; 2 tbsp. fresh grated coconut; 1 tsp. roasted coriander powder; 1 tsp. roasted cumin powder; 1/2 tsp. turmeric powder; 2 tbsp. kashmiri red chilli powder; 1 tbsp. flaxseed (opt); 1 tsp. tamarind paste; 2 tbsp. roasted chickpea flour

Bethica Das @kitchen_flavours

Sharjah (UAE)

#diabetes - If you are a Karela / Bitter Gourd liver, then you will definitely relish this dish. This yummy stuffed karelas are best had with steamed rice and drizzled with some ghee. You may also enjoy as a side dish with chapati. If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try and enjoy for lunch / dinner.

Bethica Das @kitchen_flavours

Saved

Ingredients

2long Bitter Gourd / 4-5 small ones
to tastesalt
4 tbsp.oil
1 tbsp.chopped garlic
2 tbsp.fresh grated coconut
1 tsp.roasted coriander powder
1 tsp.roasted cumin powder
1/2 tsp.turmeric powder
2 tbsp.kashmiri red chilli powder
1 tbsp.flaxseed (opt)
1 tsp.tamarind paste
2 tbsp.roasted chickpea flour

Saved

Steps

1

Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes. Wash them well under running water and transfer onto a kitchen towel.
2

Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour. Now add the coconut and saute till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes. Add the tamarind paste. Mix well and saute for 2-3 minutes.
3

Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.
4

Fill each of the karela pieces with the stuffing and keep aside.
5

Heat remaining oil in a frying pan and arrange the stuffed karelas. Fry on both sides on a low flame. Then cover and cook till they turn soft. Keep flipping them over at intervals.
6

When done, serve with rice, drizzled with some ghee or enjoy with chapatti as a side dish.