Rajasthani Bharwa Karela Recipe
This Rajasthani Bharwa Karela recipe perfectly balances the bitterness with delicious spicy, tangy flavours, leaving you craving for more.
Servings: 6 pieces
Calories: 177kcal
Equipment
- 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.
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