Sanjeev Kapoor

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Bharwan Karele  Recipe

Bitter gourds stuffed with spices.

This is an exclusive website recipe.

Preparation Time : 41-50 minutes

Cooking time : 31-40 minutes

Servings : 4

Bharwan Karele

Main Ingredients

Bitter gourd (karela), Salt





Level Of Cooking



  • Bitter gourd (karela)
    8 medium
  • Salt
    to taste
  • Oil
    1 tablespoon
  • Onion chopped
    1 medium
  • Ginger paste
    2 teaspoons
  • Garlic paste
    1 tablespoon
  • Coriander powder chopped
    1 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Cumin powder
    1 teaspoon
  • Turmeric powder
    1/2 teaspoon
  • Tamarind pulp
    2 teaspoons
  • Gram flour (besan)
    1 cup
  • Onion chopped
    1 medium
  • Fresh coriander leaves chopped
    2 tablespoons
  • Salt
    to taste
  • Red chilli powder
    1/2 teaspoon
  • Garam masala powder
    1/4 teaspoon
  • Carom seeds (ajwain)
    1 teaspoon


Step 1

Scrape and make a slit on one side of the bittergourds and deseed. Rub salt over and inside and set aside for an hour. Wash under running water. Set aside.

Step 2

To prepare the stuffing, dry roast one cup gram flour in a nonstick pan on low heat till it emits a nice aroma. Remove from heat, transfer into a plate and allow to cool.

Step 3

Add one chopped onion, two tablespoons chopped fresh coriander leaves, salt,half teaspoon red chilli powder, one fourth teaspoon garam masala powder and one teaspoon carom seeds and mix well.

Step 4

Stuff this masala mixture into each bittergourd and set aside. Heat oil in pan, add onion and sauté till light golden brown. Add ginger paste, garlic paste and sauté for two minutes.

Step 5

Add coriander powder, red chilli powder, cumin powder, turmeric powder and mix well. Sauté the masala till it emits a nice aroma. Add the stuffed bittergourds, half a cup of water and salt.

Step 6

Cover and cook on high heat for three to four minutes. Reduce heat and cook for ten to twelve minutes, stirring gently at regular intervals. Add tamarind juice and mix well.

Step 7

Cover once again and let it cook for another ten to fifteen minutes till the bittergourds are properly cooked. Serve hot.

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