Karela Bharwa with masala (stuffed Bitter Melon)

Bharwa Karela
(Bitter Melon stuffed with masala)

Karela (Bitter Melon) is a unique spicy side dish. Bitter melon or bitter
gourd is popularly known as Karela in India. Karela is the bitterest fruit among all the fruits. This is one vegetable not liked by many because of it bitterness, but it is widely used in Indian cooking throughout India. The beauty of Indian vegetables cooking is that even the bitter melon turns delicious.

Traditionally people first scrape karela and remove the hard skin and make a slit. Then they rub salt in Karela's and let them rest for about 1 hour. Then they squeeze out bitter water before using. Then the slit is stuffed with spicy and tangy mixture and cooked in a pan on slow flame. The spices take away the bitterness and make it a delicious spicy dish.

The karela has a distinct warty looking exterior and oblong shape. It comes in a variety of shapes and sizes. Tender bitter which do not have hard seeds and about 3” long are the best for cooking. Bitter melon has been used as a folk remedy for regulating blood sugar in cases of diabetes

Ingredient:

6    Small Karela's (4” long)
2    Medium size onions - chopped
2    Teaspoons coriander powder
1    Teaspoon red chili powder
½   Teaspoon turmeric powder
4    Tablespoons vegetable oil
1    Teaspoon fennel (saunf) seed powder
      (optional)
2    Teaspoons mango powder
1   Teaspoon salt or to your taste

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Karela (Bitter melon)

Directions:

1. Wash the karela's. Take the top stem and bottom tail off.

Wash Karelas

Take the top & bottom of the Karelas

2. Make a lengthwise slit halfway through the Karela from top to bottom. Do not
separate two halves.

Make a lengthwise slit

Sliced Kerlas

3. On medium high heat add 3 tablespoons oil in a wide non stick frying pan or
wide heavy bottomed stainless steel pan and add chopped onions and sauté
for 6 to 7 minutes or until light brown.

In a pan add Oil & chopped onions & fry

Onions become light brown

4. Add coriander powder, red chili powder, turmeric powder, fennel seed powder
and salt, mix everything together and fry few seconds, turn the stove off.

Add coriander powder, red chili powder, fennel seeds and turmeric powder

Mix spices with fried Onions & fry

5. If inside of karela seeds are hard then remove the seeds and pith with your hand
or scrape with a small spoon if the seeds are soft then leave them in.

Masala is ready for stuffing

Remove the seeds & pith

6. Let onion masala cool down, then with your finger open one kerala at a time where the slit was made, take 1½ to 2 teaspoons onion masala dependng on the size of kerala, stuff the karela and spread evenly then push the slit closed.

Stuff karelas with onion masala

Press the slit to close

7.   When all the karelas are stuffed place them in the same pan onion masala was
      made, cover the pan and cook on low heat for 20 to 25 minutes or until
  karelas become tender.

Stuffed karela's with onion masala

Place the stuffed karela's in the pan

Cover the Pan & cook

Take the lid of the pan

8 Open the lid of the pan , if the Keralas become dry add 1/2 cup of water if
  needed.

9.  While karelas are cooking with the help of the tongs turn each of them around
     few times so that they get cooked evenly.

10. Cover the pan and let Kerlas cook.

Add water

With a tong turn karelas around

Cover the pan and cook

Check if Kerlas become tender

11. Once karelas become tender sprinkle Mango powder and drizzle rest of the
oil and fry them for 2 minutes then gently turn them to other side and fry the
other side for 2 minutes, keep flipping them around after every 2 to 3 minutes
for 8 to 10 minutes or until masala becomes brown and the skin of the karelas
become crispy, turn the stove off.

Sprinkle Mango powder

Drizzle oil over kerlas

Stuffed Karelas are cooked

Stuffed Karelas

Tips:

1. After stuffing the karelas put them in a plastic container and cook them in microwave for 8 to 10 minutes or until they become tender. Transfer the karelas back in to the same pan masala was made then sprinkle some oil and mango powder over the karelas and fry until onion masala becomes brown and the skin of the karelas become crispy turn the stove off. Benefit of cooking in microwave is that onion masala stays inside the karelas, while cooking in the pan masala keep coming out.

Place stuffed karela's in the plastic container and microwave

2. Grind the fennel seeds (saunf) and make powder.

3. If you have large Karela, just cut them into two or even three pieces.

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you

Geeta Seth

Other recipes:

Stuffed eggplants (Baingans)                              Stuffed paneer koftas

Stuffed cabbage rolls                                            Stuffed banana peppers

Stuffed bell peppers (Capsicums)                         Stuffed potatoes

Bharwa Karela (Bitter Melon stuffed with masala)

Bharwa Karela
(Bitter Melon stuffed with masala)