Bharwa Karela recipe Stuffed Bitter Gourd Grandma’s recipe Kaadha bonus recipe

Ingredients

• ½ cup Bitter gourd skin
• 2-3 cup Water
• ¼ cup Jaggery
• 1 inch Ginger (peeled & broken into half)
• 1 tsp Fennel seeds
• ½ tsp Carom seeds, Ajwain
• Salt to taste
• 1 tsp Ghee
• 1 tsp Lemon juice
• Salt to taste
• 1 tsp Turmeric powder
• Water as required
• 10-12 no.Bitter gourd (peeled & cored)
• Bitter gourd skin
• ¼ cup Mustard oil
• 10-12 no. Soaked Bitter gourd 2-3 tbsp Water
• ¼ cup Ghee
• 1 ½ inch Ginger (peeled & chopped)
• 10-12 no. Onions, chopped
• ¼ cup Bitter gourd skin (soaked & chopped)
• Prepared Besan Mixture, Prepared Besan Mixture
• Salt to taste
• 1 ½ tsp dry Mango powder, amchur (dry mango powder) powder
• ¼ cup Ghee
• 1 tbsp Fennel seeds
• 2 heaped tbsp Gram flour, gram flour
• 1 tbsp Raisins, chopped
• ½ tsp Turmeric powder
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp Coriander powder
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp Turmeric powder
• 1 ½ tsp Coriander powder
• A pinch of asafoetida, asafoetida
• 1 cup Curd, beaten, curd (yogurt)
• ¼ cup Mustard oil
• Prepared Curd Mixture, prepared curd (yogurt) mixture
• Stuffed Karela
• Salt to taste
• Tomato, wedges, tomato
• Coriander sprig, coriander leaves

Steps

1. In a saucepan, add bitter gourd skin, water, jaggery, ginger, fennel seeds, carom seeds, salt to taste, ghee and stir it well. Boil for 10-12 minutes at low flame.
2. Pour it in a serving cup, add lemon juice and mix it well.
3. Serve hot.
4. In a bowl, add salt to taste, turmeric powder, water and mix well.
5. Add bitter gourd, bitter gourd skin and soak it for a while.
6. In a handi or kadai, add mustard oil, once it’s hot, add soaked bitter gourd and saute it for a minute.
7. Add water and cover it with the lid and cook it for 7-8 minutes or until half cooked on medium flame.
8. Transfer it to a tray or plate and keep it aside for further use.
9. In a handi or kadai, add ghee, once it’s hot, add ginger, onions and cook it until translucent.
10. Add bitter gourd skin and cook it for 4-5 minutes or until golden in color.
11. Add prepared besan mixture and saute it well.
12. Add salt to taste, dry mango powder and give it a good mix.
13. Transfer it to a tray or plate and keep it aside to cool at temperature.
14. Take sauteed karelas and stuffed with prepared masala mixture.
15. Seal the edges with thread and keep it aside for further use.
16. In a pan, add ghee, once it’s hot, add fennel seeds and let it splutter.
17. Add gram flour, raisins and cook for a minute.
18. Add turmeric powder, degi red chili powder, coriander powder and mix it well.
19. Keep it aside for further use.
20. In a bowl, add degi red chili powder, turmeric powder, coriander powder, a pinch of asafoetida, curd and mix it well.
21. Keep it aside for further use.
22. In a kadai, heat mustard oil, add prepared curd mixture and cook it for 2-3 minutes.
23. Place stuffed karela, add salt to taste, cover it with the lid and cook it for 10-12 minutes on low flame.
24. Transfer it to a serving dish, garnish it with tomato wedges and coriander sprig.
25. Serve hot with roti.