Bharwa Karela Masala Recipe
Recipe Name: Bharwa Karela Masala
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Bharwa Karela Masala, a quintessential dish from Indian kitchens, is the perfect blend of spicy, tangy, and slightly bitter flavors. The bitter gourd (karela) is stuffed with a rich, aromatic filling made of roasted peanuts, coconut, and spices, and then simmered in a delicious tamarind gravy. The result is a dish that balances the bitterness of karela with the sweetness of jaggery and tanginess from tamarind, making it an unforgettable part of any meal. Serve this flavorful curry with phulka or steamed rice for a hearty, satisfying lunch.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Karela (Bitter Gourd/Pavakkai) | 2 | Wash and peel the outer surface |
| Salt | 1/2 teaspoon | Adjust to taste |
| Raw Peanuts (Moongphali) | 1/2 cup | Roasted until slightly browned |
| Fresh Coconut (Grated & Roasted) | 1/2 cup | |
| Garlic | 6 cloves | |
| Cumin Seeds (Jeera) | 2 teaspoons | |
| Jaggery | 2 teaspoons | |
| Turmeric Powder (Haldi) | 1 teaspoon | |
| Red Chilli Powder | 2 teaspoons | |
| Coriander Powder (Dhania) | 1 teaspoon | |
| Cumin Powder (Jeera) | 1/2 teaspoon | |
| Tamarind Paste | 1 tablespoon | |
| Sunflower Oil | 3 teaspoons | For frying and cooking |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 230 kcal |
| Protein | 4g |
| Carbohydrates | 16g |
| Fat | 18g |
| Fiber | 6g |
| Sodium | 300mg |
Instructions:
-
Prepare the Karela:
- Wash the karela (bitter gourd) thoroughly. Use a knife or grater to peel off the outer surface, removing any tough skin. Cut the karela into 2-inch pieces and slice them halfway through to create space for stuffing.
- Sprinkle the pieces with salt and set them aside for 10 minutes. This will help draw out the bitterness.
- After 10 minutes, you will notice some water has been released. Squeeze the karela to remove the excess water and rinse them well to reduce the bitterness.
-
Boil the Karela:
- In a saucepan, bring water to a boil. Add the karela pieces and cook for about 5–7 minutes, or until the outer skin becomes tender, but the karela should still retain its shape.
- Drain the water and let the karela pieces cool down enough to handle.
-
Roast the Peanuts:
- In a dry pan, roast the peanuts on medium heat until they turn a light brown. Once roasted, set aside half of the peanuts for stuffing, and keep the other half for the gravy.
-
Prepare the Stuffing:
- In a kadai (wok), heat 1 teaspoon of sunflower oil. Add the cumin seeds and let them splutter. Then, add the garlic cloves and sauté until they turn golden brown.
- In a mixer grinder, combine the roasted peanuts, grated coconut, garlic, cumin seeds, jaggery, red chili powder, coriander powder, cumin powder, and salt. Grind them to a coarse paste. Avoid adding water to maintain a thick consistency.
- Add a teaspoon of oil to the ground mixture and mix well. Stuff this mixture into the pre-cooked karela pieces, filling them generously. Set aside the remaining stuffing for the gravy.
-
Cook the Stuffed Karela:
- In a frying pan, heat the remaining sunflower oil. Once the oil is hot, place the stuffed karela pieces carefully in the pan. Cook on medium heat, turning occasionally, until the karela pieces turn golden brown and crispy on all sides.
-
Prepare the Gravy:
- In another pan, heat half a teaspoon of oil. Add the remaining spice mixture (the stuffing you reserved) and sauté it for 2-3 minutes until aromatic.
- Add 1.5 cups of water to the pan and stir. Let it simmer until the gravy thickens slightly. If you prefer a tangier flavor, you can add a little more tamarind paste at this stage.
- Cover the pan and cook the gravy on medium flame until it reduces and the spices are well absorbed. Adjust the salt to taste.
-
Combine and Serve:
- Once the gravy is ready, pour it over the stuffed karela pieces and stir gently to coat the karela with the sauce.
- Cover the pan and cook for another 5–7 minutes, allowing the karela to soak in the flavors of the gravy.
- Once done, turn off the flame and serve the Bharwa Karela Masala hot.
Serving Suggestions:
- Serve Bharwa Karela Masala with Dhaba Style Dal Fry, Phulka (Indian Flatbread), and Masala Khichia for a delicious, wholesome meal.
- Pair it with steamed rice for a perfect lunch or dinner that will leave you craving more.
Tips and Variations:
- Reduce Bitterness: For extra bitterness reduction, you can sprinkle the karela pieces with salt, leave them for an additional 10-15 minutes, squeeze out the water, and rinse them again. This will further reduce the bitter taste.
- Substitute for Tamarind: If you don’t have tamarind paste, you can substitute it with lemon juice or amchur (dried mango powder) for a tangy flavor.
- Adjust Spice Levels: Modify the amount of red chili powder to suit your spice preference. You can also add green chilies for an extra kick.
- Add Vegetables: You can add sliced onions or tomatoes to the gravy for added flavor and texture.
This Bharwa Karela Masala is a wonderful combination of flavors and textures that come together to create an authentic, comforting dish. Perfect for those who love a bit of bitter bite in their meals, it’s an excellent addition to your regular meal rotation!
