An authentic traditional Punjabi recipe of stuffed bitter gourd, best enjoyed with plain parantha. This age-old recipe is a favorite and can be stored in the refrigerator for later use.
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Peel and remove 1/2 inch from both ends of the bitter gourds. Slit them and remove the seeds. Keep the peel for the masala stuffing.
Sprinkle salt and turmeric powder on the bitter gourds and peel. Rub the mixture and set aside for 2 hours.
Wash the bitter gourds thoroughly.
Heat mustard oil in a pan and add salt to remove the pungent smell.
Add cumin seeds and onion paste. Cook for 2-3 minutes.
Add salt, red chili powder, coriander powder, fennel seeds powder, garam masala, anardana powder, and turmeric powder. Cook for 4-5 minutes on low heat.
Add the peel of the bitter gourds and cook for another 2 minutes. Remove from flame.
Fill the bitter gourds with the masala and wrap them with a thread to seal.
Slit the onions and fill them with the masala as well.
Heat mustard oil and shallow fry the stuffed bitter gourds on low to medium heat until golden brown, about 15-20 minutes. Fry the onions too.
Serve with paranthas.
Do not over-fry the bitter gourds; they should be golden brown.
How do I prepare Bharwan Dhage Wale Karele for the best flavor?
To prepare Bharwan Dhage Wale Karele for the best flavor, start by peeling the bitter gourds and removing the seeds. Sprinkle them with salt and turmeric, then let them sit for 2 hours to reduce bitterness. After washing, stuff them with a flavorful masala made from onion paste and spices, then shallow fry until golden brown. This process enhances the taste and texture of the dish.
Can I make Bharwan Dhage Wale Karele vegan-friendly?
Yes, you can make Bharwan Dhage Wale Karele vegan-friendly by substituting the mustard oil with a plant-based oil like sunflower or canola oil. The stuffing is already plant-based, so it fits well into a vegan diet. Just ensure that the ingredients you use are free from animal products.
What are some good storage tips for leftover Bharwan Dhage Wale Karele?
Leftover Bharwan Dhage Wale Karele can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply shallow fry them again in a little oil to restore their crispiness. Avoid freezing as it may alter the texture of the stuffed bitter gourds.
What can I serve with Bharwan Dhage Wale Karele?
Bharwan Dhage Wale Karele is best enjoyed with plain paranthas, which complement the flavors of the stuffed bitter gourd. You can also serve it with yogurt or a side salad to balance the bitterness and add freshness to the meal.
What are some suitable substitutions for spices in Bharwan Dhage Wale Karele?
If you don't have certain spices on hand, you can substitute them in Bharwan Dhage Wale Karele. For instance, if you lack anardana powder, you can use pomegranate molasses for a similar tangy flavor. Additionally, if you prefer less heat, reduce the amount of red chili powder or replace it with paprika for color without the spice.
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