Bharwa karela | Stuffed karela with gravy | Bharawan karela | Bharwa karela is a popular north Indian dish. Karela/bitter gourd is a vegetable that is not liked by many of them, because o its bitter taste. And I am also not liking this vegetable too much. But this bitter gourd recipe is my favorite. And if you are also not liking this much, try this bharwa karela once. I am sure you love this recipe. This stuffed bitter gourd is a vegan dish and you can eat this with rice, roti, or paratha. It is a perfect meal for your lunch or dinner.
Bharwa karela/stuffed bitter gourd
Bharwa karela is one of the popular recipes from north Indian cuisine. you can find different ways of making this recipe from dry stuffed karela to a curried version. You can eat this dry or with curry. In this post, I am sharing both of the methods. You can g with that what you like the most. Bhawra karela is made with some boiled bitter gourd and stuffed with some masala. then you have to deep fry them until it turns golden in color. After that make some gravy for this stuffed karela. And with gravy, it goes well with rice. To serve this with rice. Or you can eat the dry one with roti, parathas.
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Recipe video of bharwa karela
Some other recipes from this blog…
- Shahi paneer | Restaurant Style Shahi Paneer
- Paneer Masala | Dhaba Style Paneer Masala Recipe
- Chana Masala | How To Make Chana Masala
- Capsicum Curry Recipe |Capsicum Masala Curry
- Gatte Ki Sabzi | Besan Gatte Ki Sabzi
- 10 to 12 bitter gourd/karela
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp yellow mustard seeds
- 6 to 7 dry red chilies
- 10 to 12 black pepper
- 2 to 3 tbsp water
- 1 medium sized raw mango(sliced)
- 2 to3 tbsp mustard oil
- 1 tbsp cumin seeds
- 1 tbsp salt
- ½ tbsp turmeric powder
- ½ sliced onion
- 1 tbsp crushed ginger, garlic
- Mustard oil for frying
- 6 to 7 boiled potatoes
- 1 sliced onion
- 2 tbsp crused ginger garlic
- 2 bay leaves
- ½ tbsp cumin seed
- 2 tbsp salt
- 1 tbsp turmeric powder
- 600 to 700 ml water
How to boil karela/bitter gourd?
Take some small-sized light green/dark green karela. Make a Cut on each of them vertically. Rinse it with some water.
Take a pressure cooker. Add karela and some small cubed potatoes for gravy. Add 600 to 700 ml water.
Close the lead and pressure cook it for 2 whistles on a high flame. After that, turn off the heat and allow it to release its pressure.
Meanwhile, take a jar, add coriander, cumin, mustard, pepper, chilies, and water.
Grind it into a fine paste. Set aside.
Now open the cooker and remove it from water. Leave it to cool down completely.
Then remove the seeds and pith of karela with the help of a spoon’s back. Do it carefully.
Now take a jar, add bitter gourd seeds.
Add raw mango slices.
Grind it into a smooth puree.
Now, take a pan, add oil. Heat it for 30 to 40 seconds on a high flame. Then add cumin, ginger, garlic, and onions.
Sauté it on high flame. Add salt and turmeric powder.
Cook them for 4 to 6 minutes on high flame.
When it is golden in color, add the masala paste.
cook it for 10 to 15 minutes or until it is dry. In this recipe, you can also make this without onion, ginger, and garlic. just skip them and follow the other steps.
Then add mango and seeds paste and mix well.
Cook it for another 6 to8 minutes or until it is dry enough. Turn off the heat and leave it to cool down for 10 to 15 minutes.
Now, take 2 to 3 tbsp stuffing and stuff them well. Make all of them like this.
For frying, take a kadhai, add some oil and heat it for 2 minutes. Then add stuffed karela.
Fry them until it turns light golden on color. It takes 6 to 7 minutes on a high flame. Fry all of them like this.
Now, in the same pan, add bay leaf, cumin seed. Add ginger garlic and onions.
Sauté it for 3 to 4 minutes. Then add salt and turmeric powder.
Cook it until it turns golden.
Then add boiled potatoes.
Cook it for 3 to 4 minutes on high flame.
Then add leftover stuffing masala. mix well.
Add 100 ml water and cook it for 4 to5 minutes on medium flame.
Add 600 to700 ml water and cook it for 10 to 15 minutes on medium flame.
After that, turn off the heat.
It is ready to serve. Do not add the bharwa in gravy.
You can eat a dry one or with gravy. ENJOY!!!