Bharwa Karela Recipe
Bharwa Karela, a delicious Karela recipe which you can serve as a side dish with your meals. Serve it along with Panchmel Dal and Phulka.
Bharwa Karela is a Punjabi side dish which is stuffed with spices and is cooked until it becomes soft. Stuffed with tangy achar and dry masalas, this makes a great accompaniment to Dal, Rice and Roti. The delicious spices takes away the bitterness from the bitter gourds and make it a mouth watering spicy dish.
If you like this recipe, you can also try other Bitter Gourd Recipes such as
Did you know - Karela (Bitter grounds) is an excellent source of curing respiratory problems like asthma, cold, cough, etc. Not only this, it has various other advantages such as it helps you get rid of acne, blemishes and deep skin infections.On the other hand it is also useful in treating blood disorders like blood boils, scabies, itching, psoriasis, ringworm and other fungal diseases.
- 5 Karela (Bitter Gourd/ Pavakkai)
- 1 Onion , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Salt
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Mango pickle
- Cotton threads , to tie and secure the guards
- Cooking oil , for deep frying
How to make Bharwa Karela Recipe
To begin with Bharwa Karela, firstly peel the Karelas and rinse it off with salt and turmeric to remove the bitterness and let it rest for 15-20 minutes.
Now make a vertical cut on each Karela to fill the spicy masala.
The next step is to prepare the masala. Take a mixing bowl and add turmeric powder, red chilli powder, cumin seeds, coriander powder, mango pickle, onion and salt. Mix it well.
Now fill the dried Karelas with this tangy and spicy filling. After which wrap the Karela using a a cotton thread and secure it well by closing the slit.
Heat the oil in a kadhai and once the oil is hot enough, drop the stuffed Karelas into the oil carefully.
Fry them till they become brown. Once it is done, remove the thread and place it on a tissue paper to remove the excess oil.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.