Detailedstepwise recipe with pictures for Stuffed Karele – Stuffed bitter gourd – Bharwaa karele
“Karela or bitter gourd,” as the name says is bitter in taste which is why it is not liked by many.Though it is bitter but it has countless benefits and is full of nutrition.I am going to share my recipe of Stuffed Karele – Stuffed bitter gourd – Bharwaa karele which I had learnt from my mother and believe me it tastes extremely good.I neither remove its skin nor I throw away its seeds. I don’t even deep fry the karelas but still it tastes good and its nutrients remain intact.
Note: The process is a little long, but the recipe is worth it and you will fall in love with “Bitter gourd” and it will no longer remain bitter.
🍴 Time to Prep 20 minutes
⏰Time to cook 30 minutes
🍛 Servings 4 people
👩 Author Ruchika
🍲 Cuisine North Indian
♨ Course Breakfast/Snacks
Ingredients for Stuffed Karele :
- 500 gms karela (bitter gourd)
- 2 big sized onions (finely chopped)
- 2 big sized tomato paste (ground into paste)
- 3-4 garlic gloves (finely chopped)
- 3-4 Green chillies (ground to paste)
- 2 tablespoons coriander powder
- 1 tablespoon kashmiri red chilli powder
- 2 tablespoons garam masala
- Salt to taste
- 1 tablespoon dry mango powder (amchur)
- 2 tablespoons jaggery (Gud)
- 3-4 tablespoons of oil (for cooking the spices)
- 3-4 tablespoons of oil ( for shallow frying the karelas)
Recipe:
1. Wash the bitter gourd and vertically make a cut in the middle using a knife as shown in the picture below.
2. Scoop out the seeds using a knife or a spoon and keep aside.
3. Grind the seeds in a mixer and make a fine paste. Keep aside.
4. Heat oil in a kadhai/pan and add onions, ginger & garlic. Cook until onions turn golden brown.
5. Add tomato paste and cook for a 2-3 minutes.
6. Add dry spices like red chilli powder, coriander powder & garam masala and mix well. Cook until spices turn aromatic & start leaving oil from the corners.
7. At this point, add the karela seeds paste and mix really well. Cook for another 3-4 minutes on a medium flame.
8. Now, add salt, jaggery (gud) & amchur powder and mix well again so that all the spices mingle up well. Turn off the heat and keep this mixture aside and let it cool.
9. Once the mixture cools down a bit, take karelas and stuff them well with the cooked spices mixture.
10. Now, heat oil in another kadhai and put all the stuffed karelas in it for shallow frying. Cover the lid and cook for 10-15 minutes on a low flame until karelas turn soft. Keep flipping the karelas to avoid buring and cook evenly.
11. Stuffed Karelas are ready to serve. Enjoy it with chapati or parthas. These can be stored in the refrigerator for long and can be eaten as a pickle.
