Sanjeev Kapoor

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Bharwan Karela  Recipe

Stuffed karela in sautéed spicy onions.

This recipe is from the book Kadai Cooking.

Preparation Time : 1.30-2 hour

Cooking time : 41-50 minutes

Servings : 4

Bharwan Karela

Main Ingredients

Bitter Gourds (Karele),





Level Of Cooking



  • Bitter Gourds (Karele) halved
  • 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


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.

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