Bharwa karela recipe

                                                                                            STUFFED BITTER GOURD / BHARWA KARELA

INGREDIENTS

• Karela – 4 nos [ tender  and fresh karelas of palm length]
• Lemon – 1
• Fresh coconut – 3 tbsp
• Roasted skinless peanut – 2 tbsp
• Onion – 1 small
• Chilli pwdr – ¾ tsp
• Turmeric – ¼ sp
• Coriander pwdr – 1 ½ tsp
• Garam masala – ½ tsp
• Ginger garlic paste – 1 tsp
• Amchur – ¼ tsp
• Chaat masala – ¼ tsp
• Tamarind – a small piece
• Jaggery – a small piece
• Oil – 1 or 2 tbsp.
• Salt as per taste

PREPARATION

Scrape the karelas with a scraper. Slit the karelas and remove the seeds. Wash it thoroughly.  Apply salt and lemon juice and keep it aside for minimum ½ an hr or more. After half an hr again squeeze and wash it thoroughly. Boil the karela for 5 – 6 mins in hot water . Drain the excess water and  keep it aside.

FOR THE STUFFING

Dry roast the coconut in a pan  till brown colour .

Add the onion and fry for a min. Add the ginger garlic paste.

Add the chilli pwdr + coriander pwdr + turmeric pwdr + garam masala + tamarind and jaggery.

Fry for a min. Allow it to cool.

Add the chaat masala + amchur pwdr + salt + peanut and grind it to a coarse thick paste.

The stuffing is ready

METHOD

Fill each karela with 1 tbsp of the stuffing and spread it inside.

Bring the cut together and run a thick thread tightly around the stuffed karelas. [there is no need to tie a knot ]

Heat 1 or 2 tbsp of oil in a flat tawa.

Place the stuffed karelas in it.

Cover and cook.

Fry the karelas on medium low flame by turning it frequently till they become soft and tender.

Do not blacken or burn them.

Once done remove it on a oil absorbent paper.

You can also garnish with finely chopped coriander leaves.

Serve it as side dish

VARIATION – You can also steam or microwave the karela before stuffing it  to reduce the cooking time.

NOTE

1. Use any ingredient of your choice for stuffing.
2. While boiling you can change the water to remove the bitterness .
3. I gave it  khaata ,meetha and teekha  taste.
4. You can also add tomato.
5. If the stuffing remains you can serve it with the karelas or use it for any gravies .
6. Some even stuff , with the scraped skin of the karela.
7. It can be refrigerated and used upto a 2 – 3 days.

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