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Bharwa Karela

Serves 3
60 mins
76 Kcal
Bharwa Karela is one of the oldest and most favoured Indian dishes, and it creates a unique mixture of bitter gourd and aromatic spices in the delicious stuffing. Bharwa karela is somewhat spicy and sour and is quite popular among people due to its unique flavour, even with the bitterness of the bitter gourd. Preparing Bharwa Karela begins with scrupulously removing the bitter gourd's outer skin and then extracting its seeds, leaving hollow spaces ready to be filled with dense fillings. The filling usually contains roasted spices, onions, garlic, ginger, potatoes, or paneer sometimes, richly spiced with cumin, coriander, red chilli powder, turmeric, and garam masala, hence giving a savoury flavour along with an aromatic presence. The spices combine to mask the bitterness of the karela while infusing an appearance of more depth to the flavour. Once stuffed, karelas are generally pan-fried or fried in oil until the core becomes soft and slightly caramelised, allowing the spices to mingle with the natural flavours of the gourd. It also diminishes the bitterness of the dishes, increasing the palatability. A tadka containing mustard seeds, curry leaves, and dried red chillies is added in some versions for a flavour explosion. The Bharwa Karela is best when served with roti, paratha, or rice and with yoghurt or raita. It is also an excellent healthy option since bitter gourd is famous for its innumerable health benefits, like aiding digestion and regulating blood sugar.

Ingredients required for Bharwa Karela

  1. Salt
  2. 1/2 tsp dry mango powder
  3. 3/4 tsp turmeric powder
  4. 3/4 tsp red chilli powder
  5. 1/4 tsp garam masala
  6. 3 tbsp oil
  7. 2 mediuml onion
  8. 2 tbsp coriander leaves
  9. Karela

Cooking steps for Bharwa Karela

  1. 1
    Let's begin by washing the karela.
  2. 2
    Cut off both ends and make a slit lengthwise. Using a spoon, scoop out the seeds and pith in the middle, making room for the filling.
  3. 3
    Grind salt well to apply evenly on the inside and outside of the karela and set aside 15-20 minutes to reduce bitterness. After the time is up, rinse the karela in cold water and pat it dry with a kitchen towel.
  4. 4
    Mix the turmeric powder, red chilli powder, garam masala, dry mango powder (amchur), fennel powder, and salt in a small bowl. Set this spice mix aside. You can also finely chop a little onion to mix with the spices for added flavour, but that's optional.
  5. 5
    Stuff the prepared karelas with the spice mixture carefully. You may use a small spoon to pack spices inside the bitter gourd. After you have stuffed all the karelas, keep them aside.
  6. 6
    Heat the oil in the pan on medium. Add sliced fine onions and let saut till they are browned. Once the onions are done, gently add the stuffed karelas to the pan. Now cook them on medium heat, occasionally turning, so they become browned on all sides. Some more oil will be needed as you cook further.
  7. 7
    Poach the karela by covering the pan and letting them simmer for about 20-25 minutes or until tender and fully cooked. If required, add some water to avoid burning spices. Stir occasionally to ensure that the karelas do not stick to the pan.
  8. 8
    Once the karela is soft and slightly browned, turn off the heat.
  9. 9
    Sprinkle some chopped coriander leaves for garnish. Bharwa Karela recipe can be served directly with roti or paratha as a side dish, or as is common in rice staple regions with steamed rice.
  10. 10
    This Bharwa Karela has the perfect amount of dish balance because the bitterness of the karela is balanced by the savoury, spicy masala of the stuffing, making the dish extraordinarily flavourful and nutritious.

Shop Ingredients

Onion (2 mediuml)
32
1
39
1
Red Chilli Powder (3/4 Tsp)
540
1
70
1
Turmeric Powder (3/4 Tsp)
101
1
225
1
212
1
56
1
59
1
279
1
Garam Masala (1/4 Tsp)
100
1
97
1
75
1
54
1
52
1
80
1
109
1
100
1
80
1
70
1
Karela
16
1
26
1
32
1
33
1
52
1
Oil (3 Tbsp)
171
1
148
1
150
1
160
1
151
1
152
1
759
1
151
1
188
1
332
1
Dry Mango Powder (1/2 Tsp)
68
1
84
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
79
1

FAQs

How do you reduce the bitterness of karela in Bharwa Karela?

Karela can become very bitter, but fortunately, there are a few ways to reduce the bitterness. Start by lightly scoring the skin of the karela with a knife, leaving some portions intact to retain its flavour. Then, apply a generous amount of salt to the sliced or whole karela, and set it aside for 20-30 minutes. The salt absorbs the excess moisture and removes the bitterness. Wash the karela thoroughly with cold water to remove the salt and bitter juices.

Can I prepare Bharwa Karela without stuffing it with potatoes?

Yes, you can prepare Bharwa Karela using any stuffing option you desire. Even though potatoes and paneer are used in most traditional stuffings, a mix of roasted peanuts, chickpea flour (besan), or a mix of saut ed vegetables and spices can be added. The stuffing balances the bitter taste and adds texture; however, it depends solely on your preferences for fillings. All you need to ensure is that the stuffing is fragrant and it offsets the bitterness of the karela.

How can I make Bharwa Karela less greasy or oily?

Bharwa Karela is usually shallow-fried or saut ed in oil; however, you may bake your stuffed karelas to make yourself a healthy version with less oil. Place them on a baking tray and lightly brush them with oil. Bake at about 190 C (375 F) for 25-30 minutes or until tender and slightly crispy. Alternatively, cook the karela in a non-stick pan with minimal oil, using a lid to help cook through without too much oil usage.