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Bharwa Karela
5 from 30 votes

Bharwa Karela

Bharwa Karela is a stuffed bitter melon dish featuring thin-skinned karela filled with a spiced onion, garlic, and mustard seed based mixture. The bitter melon's inner seeds are removed, and the vegetable is salted to reduce bitterness before being washed and filled with a richly spiced stuffing that includes asafoetida, turmeric, red chili, coriander, cumin, fennel, and dry mango powder. The result is a savory, deeply flavored vegetable side with a satisfying texture from the cooked bitter melon.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 241 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. Wash karela and then using a knife or peeler, scrape the outer skin. Save the skin, as we will use it for the stuffing.
  2. 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).
  3. 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.
  4. 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)
  5. Now wash karela with fresh water two to three times and squeeze them thoroughly to remove the salt and bitterness.
  6. Wash the scrapings with fresh water two times and squeeze any excess liquid.
Make the stuffing:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Now the stuffing is ready. Let it cool a bit, so you can stuff it in the karelas.
Stuff the Karela
  1. 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
  1. 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.
  2. 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.
  3. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 241

% 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.