Bharwan karela recipe: Bharwan karela or stuffed karela or stuffed bitter gourd is a traditional Indian recipe. Karela or bitter gourd is not a favorite vegetable for many because of its bitter taste, but my hubby loves it so much that each time I make; he will just gorge on it.
Some days back; I got some organic karela (bitter gourd) from a friend's backyard and they were tender and tiny and perfect for stuffing. Since I belong to the group of people who do not favor any bitter taste food; I made for Homey with just three tender organic bitter gourd.
It is said that if you scrape off the tinges on the bitter gourd it may not be that bitter; so, I just lightly ran my knife up and down very very gently. My MIL says that sprinkling some salt over it might also help in combating the bitter taste, so I also do that. Since these were very tender ones, not much water oozed out of the salted karela....but if you are making with large karela (sliced into two or three) I have seen some water residue; you can discard or use them while shallow frying.
So, lets make this easy and quick bharwan karela with the spices available in your spice box. Karela lovers, this is for you!
Step By Step:
Lightly scrape the outside part of the karelas....sprinkle some salt and keep it aside. Slit them and remove the seeds. Keep it aside.
Heat oil in an iron skillet pan or non stick pan. Add in saunf (perumjeerakam), add in onion and allow it to be translucent on low to medium heat.
Add in the Kashmiri chilli powder, coriander powder, and turmeric powder. Mix well for a minute and then lastly add in the amchur powder, mix well and switch off the fire and allow it to cool down.
Fill each karela (a tsp each) and then tie with a thread.
Heat the same skillet with oil again and then place the stuffed karelas on it. Cover and cook each side for 3 to 5 minutes or until thoroughly cooked.
Serve with roti.