Bharwan Karela or stuffed karela recipe, Karela is one veggie which is not liked by many, due to its strong bitter taste.
But if you do follow the instructions in the recipe not only the karela will be less bitter but will taste really good. With some fennel powder and the onions there is a very different dimension that adds to this dish along with some sweetness.
In this recipe i have not made the karela very crisp but if you prefer it that way then you can just keep the karela on the pan for longer till the time you get your desired color and crispness.
SO without further ado let’s make this really yummy recipe of Bharwan Karela or stuffed Karela.
Step by Step Video for ‘Bharwan Karela’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Bharwan Karela
- 500 grams Karela / Bitter Gourd
- 2 Onion
- ½ tbsp Methi dana / Fenugreek seeds powder
- 1 tbsp Sauf / Fennel seeds (powder)
- ½ tsp Haldi / Turmeric
- 1 tsp Kashmiri red Chilli Powder
- 1 tsp Amchur/ dried mango powder
- 1 tbsp Dhania Powder / Coriander powder
- ½ tbsp Jeera powder/ Cumin powder
- as per your taste Salt
- 2 tbsp Oil
Prepping for the Bharwan Karela recipe
1)So first things first start peeling the skin off the Karela, using a peeler
2)But my favorite way of peeling the skin off the karela is using a knife. You can pick or choose whatever you are comfortable with.
3)Once the karlea skin is peeled off make a horizontal cut in the karlea, which will give us a pocket.
4)Now in this pocket add some salt and using your fingers to just spread on the insides.
5) do the same for the rest of the karelas and we need to keep it aside for half an hour
Meanwhile guys let’s prepare the stuffing
6)So start by grating the onions for the stuffing, i use a big holed grater and grate the onions. Be very careful while doing this.
Method for the Bharwan Karela recipe
7)After you are done with the grating of the onions take a kadai and add little oil to it.
8)Once the oil it hot add the grated onions and cook for 4-5 minutes or until the onions are fully cooked.
9)Once the onions are fully cooked add the methi dana powder followed… by the saunf powder, then the dhania jeera powder, Kashmiri red chilli powder, haldi and amchur powder to it.
10)Now mix it well and once it’s mixed in close the flame add some salt mix again and let this stuffing come down to room temperature
While the stuffing is cooling down let’s wash the karela,
11)So pour some water in the pockets and run your fingers so as to help remove all the excess salt.
12)Now using both our hands squeeze out all the water from the karela and keep it aside. Repeat the same for the rest.
Time to start stuffing the karela
13)Take a spoon full of this onion filling and add it to the pocket of the karela,
14)Now using a thread tie the karela.
15)And then remove any excess filling out, repeat the same for the rest.
All my karelas are tied up its time to start frying them.
16)So in a pan add the oil and once hot start adding the karelas.
17)Now cover it up and cook it on medium flame for 10 minutes. Make sure to check on and turn them in intervals.
18)After 10 minutes we remove the lid and cook it on low flame for the next 10-15 minutes.
19)The karelas are nicely cooked in time to remove in a plate.
20)Now very gently remove the threads.
21)And our onion stuffed karela is ready to serve.
If you wish to make it even more brown and even more crisp just keep it longer on the flame, but for me this is perfect.
You can enjoy this Bharwan Karela with some Lachha Paratha