This Punjabi style bharwa karela features bitter gourd stuffed with ground spices and cooked with caramelized onions. It makes for a healthy side dish with Indian breads like roti, paratha or phulka.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 35 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: North Indian, Punjabi

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)

Method

Preparation and Stuffing Karela

  1. Rinse the bitter gourd in fresh water a few times and wipe dry with a clean kitchen towel. Then peel them.
  2. Make a vertical cut on each karela keeping the base intact.
  3. Remove the seeds and pith with your hands or scrape with a small spoon.
  4. Mix all the dry spice powders with salt.
  5. Stuff the spice powder mix in the karela.
  6. Tie a thread tightly around each karela.

Making bharwa karela

  1. Heat the oil in a pan or kadai or skillet. Once the oil becomes medium hot, then lower the heat. Add the stuffed karela. Stir and gently mix with the oil.
  2. Begin to pan fry them on a low heat.
  3. Stir and turn over after evey 2 to 3 minutes for even cooking. Pan fry them on low heat till they are browned, cooked and fork tender. Once cooked then remove in a plate and set aside.
  4. In the same oil, add the sliced onions and fry them stirring often till they begin to brown. If the oil is less then you can 1 tablespoon more oil.
  5. Then add the cooked karela and saute till they the onions become crisp and golden. Keep stirring at intervals.
  6. Add the rest of the spice mix, if there is any left over.
  7. In case if you have added less salt in the spice mix, you can add it now.
  8. While serving remove the thread and serve bharwa karela garnished with chopped coriander leaves.
  9. Bharwan karela is best had hot or warm with some roti, phulka or as a side vegetable dish with dal-rice or any North Indian vegetarian main course meal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.