Bharwa Karela With Sweet Potato Filling Recipe
Bharwa Karela With Sweet Potato Filling is a delicious recipe where karelas are stuffed with tangy and spicy sweet potato dry masala, this makes a great accompaniment to Panchmel Dal, Rice and Roti.
Bharwa Karela with Sweet Potato Filling Recipe, is stuffed with sweet potato and is cooked until it becomes soft. Stuffed with tangy and spicy sweet potato dry masalas, this makes a great accompaniment to Dal, Rice and Roti.
The delicious sweetness takes away the bitterness from the bitter gourds and make it a mouthwatering spicy dish. Sweet potato makes it a great substitute as a healthy ingredients instead of potato.
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.
If you are looking for more recipes like this, here are some more for your everyday meals:
- 5 Karela (Bitter Gourd/ Pavakkai)
- 2 Sweet Potatoes , boiled
- 2 Tomatoes , finely chopped
- 1 inch Ginger , finely chopped
- 3 Green Chillies , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Chaat Masala Powder
- Salt , as needed
- 2 tablespoons Mustard oil , or more to cook
How to make Bharwa Karela With Sweet Potato Filling Recipe
To begin making the Bharwa Karela with Sweet Potato Filling Recipe, prep all the ingredients and keep ready.
Lightly peel the skin karelas/bitter gourd , cut into 1 inch cylinders and Scoop out and discard seeds and pulp to fill the sweet potato masala. Sprinkle salt and turmeric to remove the bitterness. Let it rest for 20-25 minutes.
To prepare the sweet potato masala. Pressure cook the peeled sweet potato in a pressure cooker with 1 cup of water and cook for 3 whistles. Allow the pressure to release naturally. Once cooled, peel the skin and either grate or mash the potato.
Heat a skillet with oil over medium heat; add ginger and allow it to soften for few seconds. Add chopped tomatoes and green chilies and sprinkle with salt. Allow the tomatoes turn mushy.
Add turmeric powder, red chili powder, chat masala, garam masala and salt. Mix everything to be incorporated well.
Cook for at least 2 minutes until the flavours come through. Check the salt and spices and adjust to suit your taste.
Now fill the karelas with potato masala filling tightly.
Heat a wide pan with the oil; place the Bharwa Karela with Sweet Potato Filling and pan fry the karela until it is cooked and has brown spots.
Cover the pan and cook, so the steam helps it cook faster. Once done, you can sprinkle a little more chaat masala and serve hot.