Do you hate bitter gourd? Try this Rajasthani Bharwa Karela recipe, it perfectly balances the bitterness with delicious spicy, tangy flavours, leaving you craving for more.
Estimated reading time: 7 minutes
Jump to:
The very mention of “karela” (bitter gourd) often elicits a mixed reaction. While some shy away from its characteristic bitterness, others embrace it for its unique flavour and numerous health benefits.
The Rajasthani method for preparing Bharwa Karela expertly minimizes the bitterness, and the stuffing beautifully clings to the gourd, making it enjoyable even for those who are usually not fond of bitter gourd.
What Makes Rajasthani Bharwa Karela Special?
- Gram Flour (Besan): This is a key ingredient, lending a nutty flavour and binding the spices together. It also absorbs moisture, ensuring a dry and flavourful stuffing.
- Onions form the base of the savoury stuffing.
- Spices like amchur (mango powder), pickle masala, and red chilli powder gives the authentic Rajasthani touch to the dish creating a distinctive tangy and spicy flavour profile.
- Mustard Oil: Often preferred for its pungent flavor, which complements the bitter gourd perfectly.
- Vegan and Gluten Free Indian side dish that is wholesome too.
Ingredients You’ll Need
- Bitter Gourd (Karela) of small to medium size with bright green colour and no yellow blemishes. You can use them to make air fryer chips also.
- Mustard Oil gives a sharp, spicy pickle like taste to the bharwa karela.
- Gram Flour (besan) brings the whole stuffing together and gives it a sticky texture.
- Spices: Red Chilli Powder, Turmeric, Fennel Seeds, Dried Mango Powder (amchur).
- Pickle Masala takes the stuffing up a notch. Substitute it with a combination of chaat masala and garam masala.
- Onion gives a crunchiness to the karela stuffing.
- Salt to apply on bitter gourd and season the stuffing.
How To Make Bharwa Karela
1. Preparing the Karela:
- Wash the karela thoroughly. Using a peeler, lightly scrape off the uneven skin, but don’t peel it completely. Collect it in a bowl.
- Make a slit lengthwise in each karela, but do not cut through completely. Scoop out the seeds and any soft pulp from the inside using a spoon. Discard them. This will create a pocket for the stuffing.
- Rub 1 teaspoon of salt generously all over the karela, both inside and out. Place them in a colander and let them sit for at least 30 minutes. This process helps to draw out the bitterness.
- After 30 minutes, squeeze each bitter gourd nicely to remove excess salt and bitter juices. Pat them dry with a kitchen towel.
2. Preparing the Stuffing:
- Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadhai.
- Once hot, add fennel seeds. Let them splutter.
- Add the finely chopped onion and sauté until it turns golden brown.
- Reduce the heat to low. Add the gram flour (besan) to the pan and roast it on low heat, stirring continuously, until it turns aromatic and lightly golden. Be careful not to burn it. This step is crucial for a well-cooked stuffing.
- Add all the dry spices, 1 tablespoon of chopped bitter gourd peel, and salt to taste. Mix well and cook for 1-2 minutes, stirring constantly, until the spices are fragrant. If the mixture feels too dry, you can sprinkle 1-2 tablespoons of water to help the spices bind.
- Remove the stuffing from the heat and let it cool down slightly.
3. Stuffing the Bitter Gourd (Karela):
- Once the stuffing has cooled slightly, carefully fill each karela with a generous amount of the prepared mixture. Press the stuffing firmly into the cavity.
- You can secure the karela with a kitchen thread if you are worried about the stuffing coming out while frying, but generally, if you press it firmly, it stays in place.
4. Cooking the Bharwa Karela:
- Heat oil for shallow frying in a wide pan or tawa over medium heat. The oil should be enough to cover about a quarter of the karela.
- Once the oil is hot, carefully place the stuffed karela in the pan.
- Cook on medium-low heat, turning occasionally, until all sides are golden brown and the karela is tender. This will take about 20 minutes.
- To ensure even cooking and to make sure the karela cooks through, you can cover the pan with a lid for the last 5 minutes. This helps to steam them from the inside.
- Once cooked, remove the Bharwa Karela from the pan and drain on paper towels to remove excess oil.
Serving Suggestion
Rajasthani Bharwa Karela is a fantastic accompaniment to a traditional Indian meal. Serve it with:
- Dal-Baati-Churma: A classic Rajasthani combination that truly elevates the experience.
- Rotis or Parathas: The perfect vehicle to scoop up the flavoruful stuffing.
- Simple Rice and Dal like panchmel, arhar, or everyday masoor dal.
- As a side dish with any Indian curry.
- Bharwa Karela makes an excellent travel meal with poori or thepla.
My Tried and True Tips
- Don’t skip the salting step: This is key to reducing the bitterness.
- Don’t throw away the peel: It adds lot of flavour to the stuffing.
- Roast the besan well: This ensures a flavorful and non-sticky stuffing.
- Cook on low heat: Patience is key! Slow cooking ensures the karela is tender and the stuffing is cooked through without burning.
- Add Salt Cautiously to the stuffing as bitter gourd are also seasoned with salt generously.
- Leftovers: Bharwa Karela tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days.
More Indian Sabzi Recipes
follow us on Youtube or Instagram for video recipes.
Rajasthani Bharwa Karela Recipe
This Rajasthani Bharwa Karela recipe perfectly balances the bitterness with delicious spicy, tangy flavours, leaving you craving for more.
Save
Print
Pin
Rate
Servings: 6 pieces
Calories: 177kcal
- Heavy Bottom Kadhai
Ingredients
- 500 gram medium sized bitter gourd (karela)
- 6 tablespoon mustard oil
- 1 teaspoon fennel seeds (saunf)
- 1 Cup onion, finely chopped
- ¼ Cup gram flour (besan)
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon dried mango powder (amchur)
- 1 tablespoon salt (for applying on bitter gourd and stuffing)
- 1 tablespoon bitter gourd peel, chopped
- 2 teaspoon pickle masala (get recipe)
Instructions
- Wash the karela thoroughly. Using a peeler, lightly scrape off the uneven skin, but don’t peel it completely. Collect it in a bowl.
- Make a slit lengthwise in each karela, but do not cut through completely. Scoop out the seeds and any soft pulp from the inside using a spoon. Discard them. This will create a pocket for the stuffing.
- Rub 1 teaspoon of salt generously all over the karela, both inside and out. Place them in a colander and let them sit for at least 30 minutes. This process helps to draw out the bitterness.
- After 30 minutes, squeeze each bitter gourd nicely to remove excess salt and bitter juices. Pat them dry with a kitchen towel.
- Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadhai. Once hot, add fennel seeds. Let them splutter.
- Reduce the heat to low. Add the gram flour (besan) to the pan and roast it on low heat, stirring continuously, until it turns aromatic and lightly golden. Be careful not to burn it. This step is crucial for a well-cooked stuffing.
- Add all the dry spices, 1 tablespoon of chopped bitter gourd peel, and salt to taste. Mix well and cook for 1-2 minutes, stirring constantly, until the spices are fragrant. If the mixture feels too dry, you can sprinkle 1-2 tablespoons of water to help the spices bind. Remove the stuffing from the heat and let it cool down slightly.
- Once the stuffing has cooled slightly, carefully fill each karela with a generous amount of the prepared mixture. Press the stuffing firmly into the cavity.
- You can secure the karela with a kitchen thread if you are worried about the stuffing coming out while frying, but generally, if you press it firmly, it stays in place.
- Heat oil for shallow frying in a wide pan or tawa over medium heat. The oil should be enough to cover about a quarter of the karela. Once the oil is hot, carefully place the stuffed karela in the pan.
- Cook on medium-low heat, turning occasionally, until all sides are golden brown and the karela is tender. This will take about 20 minutes.
- To ensure even cooking and to make sure the karela cooks through, you can cover the pan with a lid for the last 5 minutes. This helps to steam them from the inside.
- Once cooked, remove the Bharwa Karela from the pan and drain on paper towels to remove excess oil.
- Serve Bharwa Karela warm or at room temperature with chapati.
Recipe Notes:
- Bitter Gourd for this recipe should be tender, small to medium size, and fresh. Avoid using bitter gourd with yellow shade.
- Adding bitter gourd peel to stuffing is optional. I like its bitter taste.
- Substitute mango powder with tiny bit of lemon juice or tamarind paste.
- Substitute pickle masala with a combination of Chaat Masala and Garam Masala.
- Adjust spices to your liking: Feel free to increase or decrease the chilli powder based on your spice preference.
Nutrition
Calories: 177kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1178mg | Potassium: 349mg | Fiber: 4g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 72mg | Calcium: 31mg | Iron: 1mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Leave Your Rating & Comment