How to make Bharwan Karela - Stuffed karela in sautéed spicy onions.
This recipe is from the book Kadai Cooking.
Main Ingredients : Bitter Gourd, Besan
Cuisine : Indian
Course : Main Course Vegetarian
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Bharwan Karela checkout Shukto, Karele Ka Salan, Karela Aur Aam Papad Ki Subzi, Karele ki Sabzi . You can also find more Main Course Vegetarian recipes like Lauki Manpasand, Mung Ni Dal Ne Papeta, Turkish Vegetables With Hazelnuts, Stuffed Zucchini.
Bharwan Karela Recipe Card
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bharwan Karela Recipe
Bitter Gourd halved 4
Besan
Salt to taste
Oil 1 tablespoon
Onion chopped 1 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 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
Method
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.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.