Bharwa Karela Masala Recipe
Bharwa Karela Masala is a flavorful Indian dish that combines the distinctive bitterness of bitter gourd with a blend of aromatic spices and a touch of sweetness from jaggery, creating a perfect balance of flavors. This dry dish is ideal for lunch or dinner and pairs wonderfully with dal or kadhi. Not only is bitter gourd packed with health benefits, but this dish also makes for an excellent addition to your family’s meals, including for children. The addition of jaggery helps mitigate the bitterness of the gourd, making this dish a delightful experience.
Ingredients
| Ingredients | Quantity |
|---|---|
| Bitter gourd | 2 pieces |
| Salt | 1/2 tsp (or to taste) |
| Peanuts | 1/2 cup |
| Coconut (grated & roasted) | 1/2 cup |
| Garlic | 6 cloves |
| Cumin seeds | 2 tsp |
| Jaggery | 2 tsp |
| Turmeric powder | 1 tsp |
| Red chili powder | 2 tsp |
| Coriander powder | 1 tsp |
| Cumin powder | 1/2 tsp |
| Tamarind paste | 1 tbsp |
| Oil | 3 tsp |
Preparation Time
20 minutes
Cooking Time
50 minutes
Instructions
-
Prepare the Bitter Gourds:
- Wash the bitter gourds thoroughly. Cut a slit lengthwise in each gourd and remove the seeds. Then, cut the gourds into 2-inch long pieces.
- Sprinkle the pieces with salt and set them aside for about 10 minutes. During this time, the bitter gourd will release water.
- After 10 minutes, squeeze out the excess water from the bitter gourds and rinse them well. This process helps reduce the bitterness.
-
Boil the Bitter Gourds:
- In a saucepan, bring water to a boil. Add the prepared bitter gourd pieces to the boiling water and cook them until they soften, but avoid overcooking to ensure they retain their shape.
- Once cooked, remove the bitter gourds from the water and allow them to cool slightly.
-
Roast the Peanuts:
- In a pan, roast the peanuts over medium heat until they turn golden brown. Set them aside to cool.
-
Prepare the Masala Mixture:
- Heat oil in a pan. Add cumin seeds and sauté them for about 15 seconds. Then, add the garlic cloves and cook until the garlic turns golden brown.
- In a mixer or grinder, combine half of the roasted peanuts, grated coconut, garlic, cumin seeds, jaggery, red chili powder, coriander powder, cumin powder, and salt. Grind this mixture into a coarse paste without using any water.
- Add a teaspoon of oil to the mixture and mix well to incorporate the oil.
-
Stuff the Bitter Gourds:
- Stuff the prepared masala mixture into the bitter gourd pieces, using half of the ground mixture. Keep the remaining mixture aside for the gravy.
-
Cook the Stuffed Bitter Gourds:
- Heat the remaining oil in a pan. Once hot, add the stuffed bitter gourd pieces and cook them on low to medium heat until they turn golden brown and crisp up.
-
Prepare the Gravy:
- In a separate pan, heat the remaining oil. Add the leftover masala mixture and cook for about 2 minutes.
- After 2 minutes, add 1 cup of water to the pan and cook until the gravy thickens.
-
Final Touch:
- Once the gravy has thickened, add tamarind paste, stir well, and cover the pan. Let it simmer for another 2 to 3 minutes to allow the flavors to blend.
- Taste and add salt as needed.
-
Serve:
- Turn off the heat and serve your Bharwa Karela Masala hot with Gujarati Kadhi, Phulkas, and Rice for a complete and satisfying meal.
Enjoy this delightful dish that combines the richness of Indian spices with the goodness of bitter gourd, making it an irresistible choice for your next lunch or dinner!
