by Anjana Chaturvedi
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Bharwa Karela – Stir fried Bitter gourds stuffed with raw mangoes and Indian spices
Bharwa karela- The name of karela may not sound interesting to many people, but it is very healthy, and thoughnow all the vegetables areavailablethrough out the year but karela is a summerspecial vegetable.
Though its slightly bitter in taste but is very good for people withdiabetes, heart disease, constipation, alsohelps in boasting immune system, weight loss, liver health and many many more healthbenefits, so it should be included in our diet which ever way possible.
Its not quite easy to drink bitter karela juice but we can try and makedifferenttypes of dishes with karela. stuffed,stir fried,poori,pakora ,kachri there are so many recipes to try with karela .You have many options to try and make it interesting rather then aboringbitter vegetable.
How To Reduce Bitterness from Karela
To remove the bitterness of karela a good amount of salt is rubbed over peeled karela, but i always peel it gently with a potato peeler to just remove a thin layer, no need to peel a thick layer, my mother just rubs and wash karela and never peel it as the peel has a lots of nutrients in it but don’t skip the step of-applying salt, resting for some time and then washing it well else the karela may still taste bitter after your so much effort. You can use the peel in the paratha dough.
How To Make Bharwa Karela-
After peeling and applying salt ,wash it properly and then squeeze the water from the karela. The main taste of bharwa karela comes from the addition of fennel and raw mango, if you don’t have raw mango then you can substitute it with mango powder or thick tamarind paste. The stuffed karela should be cooked in a heavy bottom broad pan on slow flame and don’t stir it too much, just gently flip the sides 2-3 times. No need to tie karela with thread.
Easy and quick way to make Bharwa karela
If you are in hurry and you want to make bharwa karela quicker then just boil the karela for few minutes in water with salt and a little sugar added.Then squeeze the water ,stuff and shallow fry till it is done.
This is a traditional and authentic bharwa karela recipe from Uttar Pradesh. We follow this same recipe from generations in my community and my household. Addition of raw mangoes and fennel powder make it delicious, different and special. Try this and you will surely love it.
I have also posted few more karela recipes –
- karela peel poori,
- Khatta meetha karela ,
- Daal karela
- Achari Karela
- Tangy karela ,
- Crunchy karela pakoda
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4.91 from 11 votes
How To Make Bharwa Karela, Stuffed Karela Recipe +video
Bitter gourds stuffed with raw mangoes and Indian spices.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: bharwa karela, stuffed karela recipe
Servings: 5 people
Author: Anjana Chaturvedi
Ingredients
- 500 grams Bitter Gourd / Karela
- 3/4 cup Raw Mango / Kachcha Aam grated
- 3 tbsp Fennel Seeds / Saunf coarsely grated / moti pisi huee
- 2.5 tbsp Coriander Powder / Dhaniya Powder
- 1.5 tbsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Sugar / Chini
- 5 tbsp Cooking Oil
- To Taste Salt / Namak
Instructions
Lightly scrape the bitter gourds on the outside and slit it length wise from the center keeping the base intact.
Now generously apply salt inside and outside of bitter gourds .
Collect the peels in a bowl and apply salt (use of peels is optional but I prefer to use peel in the stuffing). Then keep aside for minimum of 30 minutes..
Now wash the karela and peels 2-3 times with enough water and squeeze properly.
If you are in a hurry then boil them in slightly salted water for 3 - 4 minutes, drain and squeeze well.
Take a bowl add all the spices,washed and squeezed peels and 2 tsp oil and mix it well.
Stuff the masala mix in all the bitter gourds, and press the masala mix tightly with your thumb so it will not come out while cooking.
If you still have some masala mix left, then slice the potatoes in thick roundels, slit them from the center to make pockets and stuff the masala in it, or stuff the masala mix in some thick green chilies.
Heat about 5 tbsp oil in a thick bottom pan, and add a pinch of turmeric then add place stuffed bitter gourds (and potatoes and chillies if any) in the pan.
Cover the pan and cook on slow flame. Keep turning the sides occasionally, so they can cook from all the sides. (It will take a minimum 15- 20 minutes to cook properly)
When done take out in a bowl and serve.
It will remain fresh for minimum 3 days at room temperature.
Notes
Serving suggestions - Can be served as a side dish with any meal and great as a travel food.
Shelf life -Stays fresh for 3-4 days at roomtemperatureand forminimum10 days inrefrigerator
