Stuffed bitter gourd or bharwan karela is a delicacy and a popular Indian side that is served with rotis or parathas. This recipe combines the bitterness of karela with a flavorful stuffing made from roasted peanut powder, fresh coconut, and spices. It's a healthy and delicious dish that pairs perfectly with Indian bread.
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Boil karelas in salted turmeric water until slightly tender.
Mix roasted peanut powder, fresh coconut, turmeric, red chilly powder, coriander powder, hing, salt, jaggery, coriander, and lemon juice to prepare the stuffing.
Fill the stuffing tightly into the boiled karelas.
Heat oil in a kadhai and add chopped green chillies.
Place the stuffed karelas in the kadhai and cook on medium flame for about 10-15 minutes, turning occasionally.
Ensure the karelas are boiled just enough to make them tender but not too soft, as they need to hold the stuffing.
Adjust the jaggery quantity based on your preference for sweetness.
Use fresh coconut for better flavor and texture in the stuffing.
Can I skip boiling the karelas?
Boiling helps reduce the bitterness of karelas and makes them easier to stuff. Skipping this step may result in a more bitter taste.
What can I substitute for jaggery?
You can use brown sugar or honey as a substitute for jaggery, though the flavor may differ slightly.
Can I use dry coconut instead of fresh coconut?
Yes, but fresh coconut adds a better texture and flavor to the stuffing.
How do I store leftover stuffed karelas?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a stovetop before serving.
What can I serve stuffed karelas with?
Stuffed karelas are best served with rotis, parathas, or plain rice.
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