Bharwa Karela
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
241 kcal
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Course
Main Course
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Cuisine
Indian
Bharwa Karela
Description
This Bharwa Karela recipe uses small, thin-skinned bitter melons that have their outer skin gently scraped and inner seeds removed before being salted to lessen their natural bitterness. The salt is also applied to the scraped skin, which is used in the stuffing, adding texture and flavor. After rinsing and squeezing out the saltiness, the melons are stuffed with a thick mixture of finely diced onions, garlic, ginger, and a blend of spices including asafoetida, turmeric, red chili powder, coriander, cumin, fennel, and dry mango powder, which lends sour notes.
The dish is prepared by frying the stuffed bitter melons, creating a balance between the bitterness of the vegetable and the pungent, savory intensity of the spice-laden filling. The coarse texture of karela contrasts with the softness of the cooked stuffing, resulting in a complex palate experience.
Bharwa Karela is often served as a flavorful side in Indian meals, embraced for its distinctive bitter and spicy character. Using younger, dark green karela ensures a more tender result. Each bitter melon can be secured with thread after stuffing to maintain its shape during cooking.
For quicker preparation, the karela can be boiled briefly with salt and sugar before stuffing and frying. The thickness of the stuffing is essential for even cooking and to prevent breaking. This dish rewards attention to technique and spice balance.
Ingredients
- 500 grams bitter melon about 12-14, aka Karela
- 2 teaspoon salt to rub and remove bitterness, divided
- 4 tablespoon mustard oil or other vegetable oil, for frying
- cilantro to garnish
For Stuffing
- 1 tablespoon mustard oil or any vegetable oil
- 1/8 teaspoon asafoetida aka hing
- 2 1/2 cup onion finely diced
- 1 inch ginger grated
- 7 cloves garlic diced
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoon coriander powder dhaniya powder
- 1 teaspoon cumin powder aka Jeera powder
- 2 teaspoon fennel powder
- 2 teaspoon dry mango powder or tamarind paste or grated raw mango, aka amchur
Instructions
Preparing karela
- Wash karela and then using a knife or peeler, scrape the outer skin. Save the skin, as we will use it for the stuffing.
- Make a slit in the karela lengthwise. Do not split in half. Now remove any large hard seeds using a spoon (you can use your fingers, but it can be harder).
- Apply salt thoroughly on the inside and outside of all the karela and keep aside for at least 30 minutes. This helps to reduce the bitterness.
- Add 1/2 teaspoon salt to the scrapings, mix well and kept aside. Let them rest for 30 minutes. (Note: using the scrapings is optional, but I like to use them in the stuffing)
- Now wash karela with fresh water two to three times and squeeze them thoroughly to remove the salt and bitterness.
- Wash the scrapings with fresh water two times and squeeze any excess liquid.
Make the stuffing:
- Heat a pan on medium heat. Add 1 tablespoon oil to it, and let it heat. If using mustard oil, heat the oil till it smokes.
- Now add asafoetida and scrapings (also called bhor) to the pan. Cook for about 7-8 minutes on medium heat until the color changes to dark green.
- Add the onions, ginger and garlic to the pan. Give it a good stir. Cook covered for about 3 minutes to soften the onions. Then cook uncovered for 2-3 minutes till the onions are lightly golden.
- Add all the spices - salt, turmeric powder, red chili powder, coriander powder, cumin powder, fennel powder and amchur. Mix well and cook for a minute. Then turn off heat.
- Now the stuffing is ready. Let it cool a bit, so you can stuff it in the karelas.
Stuff the Karela
- Using a spoon and your fingers, stuff each karela with the filling. Tie the karelas with a string. This is helpful so the filling does not fall out. If you plan to air fry, then it is okay to skip using a string.
Shallow Fry Method
- Heat a large heavy bottom pan on medium heat. Add oil to it, and let it heat. If using mustard oil, heat the oil till it smokes.
- Place the stuffed karela in the pan in a single layer. Let them cook for 2-3 minutes, then turn and cook till they brown on all sides. You can cover with a lid for faster cooking.
- Once cooked, remove karela on a plate lined with paper towel. Remove the thread. Serve them as a side dish with roti and dal for a wonderful meal.
Air Fryer Method
- Place the stuffed karela in the air fryer basket. Spray or brush with a little oil. Air fryer at 360°F / 180°C for about 15 minutes. Turn in between at about 9 minutes.
Notes
- Boiling karela briefly with salt and sugar can reduce cooking time when short on time.
- Select small, dark green bitter melons with thin skin for optimal texture and bitterness balance.
- Ensure stuffing mixture is thick to hold shape when frying to prevent breakup.
- Using thread to tie stuffed karela can help maintain form during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1475mg | 61% |
| Potassium | 589mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 115mg | 128% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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