Experience the bold and flavorful world of stuffed bitter gourd, also known as karela, a satisfying Indian dish that will delight your taste buds! This dish is often served as a side with rice or roti and is known for its unique combination of bitter and savoury flavours.
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Scrape and slit the bitter gourds (karela) lengthwise/vertically and scoop out the seeds.
Rub ½ tbsp of salt on the bitter gourds. Keep them aside for 30 minutes to reduce the bitterness of the gourd.
After 30 minutes, wash the bitter gourds with cold water to remove excess salt. Gently squeeze out all the water and keep them aside.
Chop the onions, tomatoes, and green chilli and place them in a mixing bowl.
Add karela masala powder, turmeric, cumin powder, red chilli powder, kashmiri red chilli powder, coriander powder, amchur powder, and 1 tsp salt. (Salt and Pepper can be added as per taste).
Mix everything together until well combined with a spoon.
Stuff the bitter gourds with the mixture.
Once the bitter gourds are stuffed, use a thread and secure the filling by tying them. Start tying at one end of the gourd and work your way to the other end with the thread.
Repeat the process for all the gourds and keep them aside.
Mix and combine the cubed potatoes in the leftover mixture and keep aside.
Heat oil in a heavy-bottomed pan over a medium to high flame. Once the oil is hot, layer the stuffed bitter gourds and let them cook for 4-5 minutes.
Turn them with the help of a tong or a slotted spoon and cook for 4-5 minutes.
Turn the bitter gourds frequently to ensure that they are cooked evenly from all sides and are golden brown in color.
Transfer the cooked bitter gourds onto a plate and keep aside.
In the same pan, heat 1 tbsp of oil on medium to high flame and add the potatoes, and stir. Sprinkle some water, cover, and cook for 6-7 minutes. Stir occasionally.
Now add the stuffed bitter gourds to the pan and mix gently. Cover and cook for another 5-6 minutes until potatoes are cooked through. Stir occasionally.
Now gently remove the threads from the stuffed bitter gourds.
Serve hot with rice, roti or paratha and daal.
You can use toothpicks or skewers to secure the stuffing.
If you are using mustard oil to fry the bitter gourds, then it should be first smoked hot and then cooled before cooking.
Monitor the oil temperature before frying bitter gourds. Oil should not be too hot before adding bitter gourds as it may burn or be too cold as it may absorb too much oil.
How do I reduce the bitterness of stuffed bitter gourd (Bharwa Karela)?
To reduce the bitterness of stuffed bitter gourd, start by scraping and slitting the gourds lengthwise and scooping out the seeds. Rub them with salt and let them sit for about 30 minutes. Afterward, rinse them with cold water to remove excess salt and bitterness.
What are some good side dishes to serve with stuffed bitter gourd?
Stuffed bitter gourd pairs wonderfully with rice, roti, or paratha. You can also serve it alongside daal for a complete meal. The combination of flavors enhances the overall dining experience.
Can I make stuffed bitter gourd (Bharwa Karela) vegan?
Yes, you can easily make stuffed bitter gourd vegan by using vegetable oil instead of mustard oil and ensuring that all other ingredients are plant-based. This dish is naturally compatible with a vegan diet.
What are some substitutions for the ingredients in stuffed bitter gourd?
If you don't have certain spices or ingredients, you can substitute mustard oil with any vegetable oil. For the stuffing, you can replace potatoes with other vegetables like carrots or peas, and adjust the spices according to your taste preferences.
How should I store leftover stuffed bitter gourd?
To store leftover stuffed bitter gourd, let it cool completely and then place it in an airtight container. It can be refrigerated for up to 3-4 days. Reheat it in a pan or microwave before serving to enjoy its flavors again.
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