Bharwa Karela | Stuffed Karela

Ingredients

• 10 to 12 small karela (bitter gourd)
• ¾ teaspoon turmeric powder (ground turmeric)
• ¾ teaspoon red chili powder or cayenne pepper
• ¼ teaspoon garam masala
• 1 teaspoon dry mango powder (amchur powder)
• 1 teaspoon fennel powder
• 2 medium sized onions – finely sliced
• 3 tablespoons oil – any neutral flavored oil or mustard oil
• 1 to 2 tablespoons chopped coriander leaves for garnish (optional)
• salt as required

Steps

Preparation and Stuffing Karela

1. Rinse the bitter gourds a few times in fresh water. Wipe them dry with a clean kitchen towel before peeling.
2. Slit each karela vertically, leaving the base intact.
3. Take out the seeds and pith by hand, or scrape them out with a small spoon.
4. Combine all the dry spice powders and the salt.
5. Fill the karela with the spice powder mixture.
6. Wrap a thread around each karela and tie it tight.

Making bharwa karela

1. Heat the oil in a pan, kadai or skillet. Once it is moderately hot, lower the heat, add the stuffed karela and stir gently to mix them with the oil.
2. Start pan-frying the karela over low heat.
3. For even cooking, stir and turn them every 2 to 3 minutes. Keep pan-frying over low heat until the karela are browned, cooked through and fork-tender. Move them to a plate and set them aside.
4. Fry the sliced onions in the same oil, stirring often until they start to brown. Add 1 tablespoon more oil if there is too little in the pan.
5. Return the cooked karela and sauté until the onions are crisp and golden, stirring from time to time.
6. If there is any spice mixture left, add it now.
7. Add salt at this point if the spice mixture was undersalted.
8. Take off the threads when serving and finish the bharwa karela with chopped coriander leaves.
9. Bharwa karela is best served hot or warm with roti or phulka, or as a vegetable side with dal-rice or any North Indian vegetarian main-course meal.