Wednesday, 16 November 2011

Bharwa Karela (Stuffed Bitter Gourd)

bharwa karela

Bharwa karela is a very tasty side with roti or any other Indian bread. They stay fresh for 3-4 days and make great travel food. Rubbing salt on them as suggested in the recipe helps reduce bitterness of karela. If you use mustard oil, then it's recommended for bharwa karela as it enhances their taste.
Recipe of bharwa karela/ stuffed bitter gourd
8-10 small sized karela (bitter gourd/ bitter melon)
1 tsp saunf (fennel seeds) powder
Salt to taste
A pinch of turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1 1/2 tbsp oil (preferably mustard oil)
1. Scrape karela by using knife or a peeler (do not remove a thick layer of outer covering). Wash and drain.
2. Make a slit lengthwise in all karele such that they are not separated. Remove any hard seeds and discard them while retaining the tender ones.
3. Rub 1 tsp salt on karela both outside and inside and set them aside for 1/2 an hour. Wash karela under running water and very gently squeeze them so that all bitterness is removed.
4. Mix salt and all the spice powders except turmeric powder in a small bowl. Stuff this spice mixture in all karela equally.
5. Heat oil in a pan and if you are using mustard oil, heat it to a smoking point. Add turmeric powder and spread it in the pan with the help of a spatula.
6. Add bharwan karela and reduce the heat. Cook covered till they turn brownish from underneath.
7. Turn over karele and cook from other side also till brownish. Serve bharwa karela with roti, paratha or puri.

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