Bharwan Karela Recipe - Stuffed karela in sautéed spicy onions.

This recipe is from the book Kadai Cooking.

Main Ingredients : Bitter Gourds (Karele),

Cuisine : Sindhi

Course : Main Course_Veg

Bharwan Karela

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Bharwan Karela Recipe - How to make Bharwan Karela


Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy


  • Bitter Gourds (Karele) halved4

  • Salt to taste

  • Oil 1 tablespoon

  • Onion chopped1 medium

  • Ginger paste 2 teaspoon

  • Garlic paste 1 tablespoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tamarind juice 2 teaspoon

  • For stuffing

  • Gram flour (besan) 1/2 cup

  • Onion chopped1 medium

  • Fresh coriander leaves chopped2 tablespoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Carom seeds (ajwain) 1 teaspoon


Step 1

Scrape the bitter gourds; make a slit on one side and remove the seeds. Rub the salt over and inside the karele and set aside for one hour. Wash under running water and set aside.

Step 2

o prepare the stuffing, dry-roast the gram flour in a non-stick pan over low heat till fragrant. Remove from heat, transfer to a plate and set aside to cool.

Step 3

Add the onion, coriander leaves, salt, chilli powder, garam masala powder and carom seeds and mix well. Stuff the masala mixture into each karela and set aside.

Step 4

Heat the oil in a kadai; add the onion and sauté till light golden brown. Add the ginger paste, and garlic paste and sauté for two minutes. Add the coriander powder, chilli powder, cumin powder and turmeric powder and mix well.

Step 5

Sauté the masala till fragrant. Add the stuffed karele, half a cup of water and salt. Cover and cook over high heat for three or four minutes. Lower heat and cook for ten to twelve minutes, stirring gently at regular intervals. Add the tamarind juice and

Step 6

Cover once again and cook for another ten to fifteen minutes, till the bitter gourds are cooked.

Step 7

Serve hot.