Bharwa Karela Masala Recipe
Bharwa Karela Masala, or Stuffed Bitter Gourd, is a popular and flavorful dish from Indian cuisine, known for its delicious blend of spices and crunchy texture. Despite the bitterness of karela (bitter gourd), this dish transforms it into a delightful, savory treat with a sweet-spicy stuffing that will leave you wanting more. Perfectly balanced with tangy tamarind, roasted peanuts, coconut, and an aromatic spice mix, this dish can be served as a side or main course for lunch or dinner. Let’s dive into this flavorful recipe for Bharwa Karela Masala!
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (bitter gourd) | 2 |
| Salt (for karela) | 1/2 tsp (or to taste) |
| Peanuts (roasted) | 1/2 cup |
| Grated coconut (roasted) | 1/2 cup |
| Garlic cloves | 6 |
| Cumin seeds | 2 tsp |
| Jaggery (grated) | 2 tsp |
| Turmeric powder | 1 tsp |
| Red chili powder | 2 tsp |
| Coriander powder | 1 tsp |
| Cumin powder | 1/2 tsp |
| Tamarind paste | 1 tbsp |
| Salt (for stuffing) | 1 tsp |
| Oil | 3 tsp |
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 70 minutes
Servings: 4
Cuisine: Indian
Course: Lunch, Dinner
Diet: Vegetarian
Instructions
Step 1: Prepare the Karela (Bitter Gourd)
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Wash and Slice the Karela: Begin by washing the karela thoroughly. Cut the karela into 2-inch pieces and make a slit along the center of each piece. Carefully remove the seeds using a spoon or your hands.
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Salt the Karela: Sprinkle salt on the karela slices and leave them aside for 10 minutes. This helps to reduce the bitterness. You’ll notice that the karela will release some water. Once it’s released, gently squeeze the karela pieces to remove the excess water and rinse them thoroughly under cold water to remove the bitterness further.
Step 2: Blanch the Karela
- Boil the Karela: In a saucepan, bring water to a boil and add the prepared karela slices. Cook them for 3-4 minutes or until they turn soft but still retain their shape. Be careful not to overcook the karela, as it may lose its texture. Once done, remove the karela from the water and allow it to cool down.
Step 3: Prepare the Stuffing
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Roast the Peanuts: In a small pan, dry roast the peanuts on low heat until they are lightly browned and crunchy. Remove from the pan and set aside to cool.
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Roast the Coconut: In the same pan, roast the grated coconut on low heat until it turns light brown and aromatic. Be careful not to burn it.
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Grind the Stuffing: In a mixer or food processor, combine half of the roasted peanuts, the roasted coconut, garlic, cumin seeds, jaggery, turmeric powder, red chili powder, coriander powder, cumin powder, and a pinch of salt. Grind everything together to form a coarse mixture. You may add a small amount of water if needed to help with the grinding, but avoid using too much liquid.
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Mix the Stuffing: In a bowl, take the prepared stuffing mixture and add 1 tsp of oil. Mix well to combine the flavors. The stuffing should be slightly moist and easy to fill into the karela pieces.
Step 4: Stuff the Karela
- Stuff the Karela: Carefully stuff each karela slice with the prepared stuffing mixture. Press the stuffing gently inside each piece so it’s packed well.
Step 5: Cook the Stuffed Karela
- Heat the Oil: In a large frying pan or kadhai, heat 2 tsp of oil on medium heat. Once the oil is hot, add the stuffed karela pieces to the pan. Cook the karela for 10-12 minutes, turning them occasionally, until they are evenly browned and crispy on all sides.
Step 6: Prepare the Gravy
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Make the Gravy: In a separate pan, heat the remaining 1 tsp of oil. Add the remaining stuffing mixture to the pan and cook it for 2 minutes. Then, add 1 cup of water to the pan and let the mixture simmer until the gravy thickens to your desired consistency.
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Add Tamarind Paste: Once the gravy has thickened, add the tamarind paste and stir well. Let the gravy simmer for another 2-3 minutes, allowing the flavors to blend.
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Add Salt to Taste: Taste the gravy and add salt as needed. Let the gravy cook for another 2-3 minutes to allow the flavors to come together.
Step 7: Combine the Karela and Gravy
- Combine the Karela and Gravy: Once the gravy is ready, add the stuffed karela pieces into the pan with the gravy. Mix gently to coat the karela with the flavorful sauce. Cover the pan and cook for another 2 minutes to allow the karela to absorb the flavors of the gravy.
Step 8: Serve
- Serve: Your Bharwa Karela Masala is ready! Garnish with fresh coriander leaves, and serve hot with Gujarati Kadhi, Phulka, or Steamed Rice for a satisfying and traditional Indian meal.
Tips for the Perfect Bharwa Karela Masala:
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Reducing Bitterness: If you find karela too bitter, you can add a little more jaggery to balance the bitterness or cook them longer in salted water.
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Stuffing Variations: You can experiment with different stuffing ingredients such as roasted sesame seeds, dry fruits, or besan (gram flour) to add variety to the dish.
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Gravy Consistency: For a richer gravy, you can add a little bit of cream or cashew paste to the sauce.
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Cooking Method: While shallow frying is typical, you can also opt for air frying or baking the stuffed karela for a healthier version.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fiber | 7 g |
| Fat | 10 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 350 mg |
| Potassium | 250 mg |
This Bharwa Karela Masala recipe combines the richness of roasted peanuts and coconut with the bold spices and the sweetness of jaggery, creating a perfect harmony of flavors that elevates the karela’s inherent bitterness. Whether you’re a long-time lover of karela or new to its unique taste, this dish will surely impress and satisfy your taste buds. Enjoy this authentic Indian delicacy with family and friends, and relish the amazing balance of flavors!
