Affiliate Disclosure: Every purchase made through our affiliate links earns us a pro-rated commission without any additional cost to you. We may earn an affiliate commission if you order any product. Here are more details about our affiliate disclosure.
How To Cook Bharwa Karela Recipe | Stuffed Karela Recipe | Stuffed Bitter Gourd Recipe
Karela/Bitter Gourd filled with raw mangoes, onions and Indian spices is the ultimate side dish.
The call of Karela/Bitter Gourd may not sound thrilling to many human beings, but it is very wholesome, and though all of the vegetables are to be had in the course of the year, Karela/Bitter Gourd is a summer special vegetable.
Though it is a little bitter in flavour but is superb for humans with diabetes, coronary heart sickness, constipation.
Additionally, it helps in boosting the immunity, weight reduction, liver fitness and has many greater fitness benefits, so it has to be covered in our weight loss plan in whichever manner viable.
I love to eat it with Split Chickpea Dal Assamese Style and steamed rice.
It’s not pretty smooth to drink sour Karela/Bitter Gourd juice however it is also beneficial for health.
We are able to attempt to make different sorts of dishes with Karela/Bitter Gourd.
I’ve given three variations of Karela/Bitter Gourd recipes here and shall provide you with many r recipes of Karela/Bitter Gourd in future too.
You have many options here today to try to make it this bitter vegetable palatable exciting and tasty.
To treat the bitterness of Karela/Bitter Gourd, salt is rubbed over Karela/Bitter Gourd, however not wanting to peel a thick layer using a peeler, I usually peel it lightly with a knife and simply peel off a thin layer.
I reuse the peel and pulp in my dish and never throw neither the peel nor the pulp as they both have plenty of nutrients in it.
I choose to bypass the salting part and parboil the Karela/Bitter Gourd for short while in the water with a little salt.
This semi cooks the Karela/Bitter Gourd and it requires much less oil to cook later.
Addition of raw mangoes and onions make it scrumptious and additionally enables in combating the heatwave/loo. Try this and you will adore it without a doubt.
How To Cook Bharwa Karela Recipe | Stuffed Karela Recipe | Stuffed Bitter Gourd Recipe-PART ONE
Though it is a little bitter in flavour but is superb for humans with diabetes, coronary heart sickness, constipation.
Additionally, it helps in boosting the immunity, weight reduction, liver fitness and has many greater fitness benefits, so it has to be covered in our weight loss plan in whichever manner viable.
Course Side Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Ranjeeta Nath Ghai
Ingredients
- 8 small sized bitter gourd / karela
- 2 tsp salt for marination
- 2 cup water to wash
For stuffing:
- 4 tsp oil
- 2 small onions finely chopped
- 2 tsp ginger-garlic paste/adrak-lasun paste
- 1 tsp turmeric / haldi
- 3 tsp coriander powder/dhaniya powder
- 1 tsp jeera powder/cumin powder
- 2 tsp kashmiri red chilli powder/lal mirch powder
- 2 tsp aamchur/dry mango powder
- 1 tsp FoodAllTime Garam Masala
- 2 tsp sugar optional
Other ingredients:
- 2 tsp mustard Oil
- Thread to tie
Instructions
For stuffing:
- Prepare The Stuffing By Heating Oil.
- Add onions and ginger garlic paste, reserved karela skin and seeds and continue to saute for 2 minutes
- Additionally, add FoodAllTime Garam Masala sugar and spices and sauté on low flame.
- Mix well, and the stuffing is ready.
You can also make the stuffing using the Best Raw Mango and Onion Tangy Chutney.
Further Instructions
- Take the washed, peeled and slit karela and stuff the stuffing.
- Secure tightly with the help of thread.
- Add oil to the non-stick pan and fry the stuffed karela in 1-2 tbsp oil on low flame.
- Make sure to keep turning in intervals of 3-5 minutes and fry the bitter gourd both sides. Cover and let it simmer for 10 minutes.
- Add leftover stuffing of masala and mix gently. Cover and simmer further for 2 minutes.
- Finally, Bharwa Karela or Stuffed Bitter Gourd is ready to serve with rice or chapatti.
How To Cook Bharwa Karela Recipe | Stuffed Karela Recipe | Stuffed Bitter Gourd Recipe-PART TWO
Karela/Bitter Gourd filled with raw mangoes, onions and Indian spices is the ultimate side dish.
The call of Karela/Bitter Gourd may not sound thrilling to many human beings, but it is very wholesome.
And though all of the vegetables are to be had in the course of the year, Karela/Bitter Gourd is a summer special vegetable.
Course Side Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Ranjeeta Nath Ghai
Ingredients
- 500 grams Bitter Gourd / Karela
- ¾ cup Raw Mango/Kachcha Aam grated
- 3 tbsp Fennel Seeds/Saunf coarsely grounded
- 2½ tbsp Coriander Powder
- 2 tsp Red Chilli powder
- ½ tsp Turmeric Powder / Haldi
- ½ tsp Sugar
- 2 tbsp Mustard Oil
- Salt To Taste
Instructions
- Lightly scrape the bitter gourds on the outside and slit it lengthwise from the centre keeping the base intact.
- Now generously apply salt to the inner side and outer side of Karela/Bitter Gourd.
- 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 a minimum of 30 minutes.
- Now wash the Karela/Bitter Gourd and peels 2-3 times with enough water and squeeze properly.
- Take a bowl and add all the spices, washed and squeeze peels and add 2 tsp oil and mix it well.
- Stuff the masala-mix in all the bitter gourds, and tie it with a string of thread so it will not come out while cooking.
- If you still have some masala mix left, then slice the potatoes in thick roundels, scoop them from the centre to make pockets and stuff the masala in it, or stuff the masala mix in some big thick green chillies.
- Heat about 2 tbsp oil in a non-stick 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.
How To Cook Bharwa Karela Recipe | Stuffed Karela Recipe | Stuffed Bitter Gourd Recipe-PART THREE
I personally choose to bypass the salting part and parboil the Karela/Bitter Gourd for short while in water with a little salt.
This semi cooks the Karela/Bitter Gourd and it requires much less oil to cook later.
Addition of raw mangoes and onions make it scrumptious and additionally enables in combating the heat wave/loo.
Try this and you will adore it without a doubt.
Course Side Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Ranjeeta Nath Ghai
Ingredients
- 500 grams Bitter Gourd/Karela
- 1 tbsp Mustard Oil
For Stuffing Use the Best Raw Mango Onion Tangy Chutney.
Instructions
Preparing the Stuffing
- Mix the grated mango and onions, salt, red chilli and sugar and keep aside.
For the Bitter Gourd
- Lightly scrape the karela/bitter gourds on the outside and slit it lengthwise from the centre and scoop out the pulp keeping the base intact.
- Collect the peels in a bowl and the pulp. Apply salt and keep aside for a minimum of 5-10 minutes.
- Now parboil the Karela/Bitter Gourd and peels 2-3 times with enough water and then squeeze properly yet delicately so that you don’t break and damage the karela/bitter gourd.
- Stuff the stuffing masala mix in all the bitter gourds, and tie it so it will not come out while cooking.
- If you still have some masala mix left, then save it for the peels and pulp.
- Add 2tbsp mustard oil and add the Karela/Bitter Gourd.
- Cover the pan and cook on slow flame. Keep turning the sides occasionally, so they can cook from all the sides and set aside. (It will take a minimum 15- 20 minutes to cook properly)
- Heat about 2 tsp mustard oil in a non-stick pan, and add the peel and the pulp and fry till golden brown.
- Add the masalas…haldi/turmeric, salt, red chilli and a pinch of sugar and mix properly.
- When done add stuffed karela, mix and cover the pan and cook on slow flame.
- Then take out in a bowl and serve. It will taste best when served with Channa Dal, Steamed Basmati Rice and .
Quick Overview
Recipe Name: How To Cook Bharwa Karela Recipe | Stuffed Karela Recipe | Stuffed Bitter Gourd Recipe
Author: Ranjeeta Nath Ghai
Description: Karela/Bitter Gourd filled with raw mangoes, onions and Indian spices is the ultimate side dish. Though it is a little bitter in flavour but is superb for humans with diabetes, coronary heart sickness, constipation.
Preperation time: 30
Cook Time: 15
Total Time: 45
Type: side dish
Recipe Yield: 4 people
Recipe Ingredients: Ingredients, 8 small sized bitter gourd / karela, 2 tsp salt for marination, 2 cup water to wash, For stuffing:, 4 tsp oil, 2 small onions finely chopped, 2 tsp ginger-garlic paste/adrak-lasun paste, 1 tsp turmeric / haldi, 3 tsp coriander powder/dhaniya powder, 1 tsp jeera powder/cumin powder, 2 tsp kashmiri red chilli powder/lal mirch powder, 2 tsp aamchur/dry mango powder, 1 tsp FoodAllTime Garam Masala, 2 tsp sugar optional, Other ingredients:, 2 tsp mustard Oil, Thread to tie, Instructions, For stuffing:, Prepare The Stuffing By Heating Oil., Add onions and ginger-garlic paste, reserved karela skin and seeds, and continue to saute for 2 minutes, Additionally, add FoodAllTime Garam Masala sugar and spices and sauté on low flame., Mix well, and the stuffing is ready.
Recipe Instructions: Take the washed, peeled and slit karela and stuff the stuffing. Secure tightly with the help of thread. Add oil to the non-stick pan and fry the stuffed karela in 1-2 tbsp oil on low flame. Make sure to keep turning in intervals of 3-5 minutes and fry the bitter gourd both sides. Cover and let it simmer for 10 minutes. Add leftover stuffing of masala and mix gently. Cover and simmer further for 2 minutes. Finally, Bharwa Karela or Stuffed Bitter Gourd is ready to serve with rice or chapatti.
Recipe Cuisine: Indian
Video thumbnail URL:
- Health Benefits - 100/100
- Ease of Making - 100/100
- Nutritional Value - 100/100
