Bharva karela is a spicy stuffed bitter gourd that tastes absolutely amazing when served with ghee smeared chapatis. This is a perfect side dish to pair with any curry or main course.
What is Karela?
Karela is bitter gourd / bitter melon a vegetable belongs to gourd family and is closely related to squash or courgette.
It might looks and sounds weird but actually biter gourd is loaded with tonnes of health benefits. Tich in minerals and vitamin C, bitter gourd also helps reducing blood sugar, may help in decrease cholesterol levels, may help in weight loss, and also boost the immune system.
Bharva Karela
Bharva karela is a bitter gourd dish made by stuffing the gourd with onions, spices, and the peels of the bitter gourd itself. There are so many versions of stuffed bitter gourd and this recipe is the way we make it in our Punjabi family. There’s also another way of making bitter gourd and you can find the recipe for the same here.
Ingredients Needed for Bharva Karela
- Bitter Gourd: Small medium-sized fresh bitter gourd makes the absolutely perfect bharva karela dish.
- Onions: For stuffing and adds a nice texture and flavor to the dish.
- Green Chilli: For that extra kick.
- Spices: Fenugreek, fennel, turmeric, red chili, dry mango powder, coriander, and salt.
- Oil: To make masala and stir fry the stuffed bitter gourd.
How to make Bharva Karela
Step 1.Prepare the Bitter Gourd– Wash and peel the outer green covering of bitter gourd (keep it aside don’t discard). Gently slit from the center and take out inner skin and seeds(keep it aside, discard only ripe and hard seeds).
Now sprinkle some salt over the empty bitter gourds, outer green covering, and inner skin and seeds.
Keep aside for 2-4 hours. After 2 to 4 hours wash all these vegetables under running water.
Step 2. Make the filling– Heat 2 tbsp oil in a pan, add fenugreek seeds, fennel seeds sauté, and add onions. Fry for 2 minutes and add the green skin, inner skin, and soft seeds in it.
Add all spices and salt, stir and cook for 2 minutes. Remove this filling front heat and set aside.
Step 3. Fill the stuffing and saute-Now fill this stuffing in all bitter gourd and tie with thread from all sides Heat 2 tbsp oil in a pan and add these stuffed bitter gourd,sauté for 10 minutes.
Flip and cook from another side. Remove from heat and enjoy.
Serving Suggestions
Serve the spicy stuffed bitter gourd or bharva karela with paratha, chapati, or as a side dish with chole and dal.
Pro Tips
- Make sure to scrape the skin and remove the inside of the bitter gourd properly.
- Sprinkling salt and leaving it for some hours ensures to reduce the bitter taste, do not omit this part.
- For the filling, instead of amchoor powder, you can also add fresh raw chopped mangoes.
- Karela stays fresh for 2 weeks in the refrigerator, make sure to warm it before serving again.
- You can also stuff the karela with potato filling.
Like Bharva Karela, try these recipes..
- Karela Stir Fry
- Ucche Kumror Chakka
- Lauki ki Sabzi /Bottle Gourd Curry
- Courgette Curry
- Bharvan Tindora |Stuffed Ivy gourd
Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Matar and Bharva Bhindi and the best one’s Aloo Baingan.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Bharva Karela
Equipment
- Saucepan
Ingredients
- 5-6 medium-sized bitter gourd
- 1 medium onion chopped
- 2-3 green chilies chopped
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon amchoor powder
- salt to taste
- 4 tablespoon oil
Instructions
- Wash and peel the outer green covering of bitter gourd (keep it aside don’t discard).
- Gently slit from the center and take out inner skin and seeds(keep it aside, discard only ripe and hard seeds).
- Now sprinkle some salt over the empty bitter gourds, outer green covering, and inner skin and seeds.
- Keep aside for 2-4 hours. After 2 to 4 hours wash all these vegetables under running water.
- Heat 2 tbsp oil in a pan, add fenugreek seeds, fennel seeds sauté, and add onions. Fry for 2 minutes and add the green skin, inner skin, and soft seeds in it.
- Add all spices and salt, stir and cook for 2 minutes. Remove this filling front heat and set aside.
- Now fill this stuffing in all bitter gourd and tie with thread from all sides
- Heat 2 tbsp oil in a pan and add these stuffed bitter gourd, sauté for 10 minutes.
- Flip and cook from another side.
- Remove from heat and serve hot with chapati or naan.
Notes
- Make sure to scrape the skin and remove the inside of the bitter gourd properly.
- Sprinkling salt and leaving it for some hours ensures to reduce the bitter taste, do not omit this part.
- For the filling, instead of amchoor powder, you can also add fresh raw chopped mangoes.
- Karela stays fresh for 2 weeks in the refrigerator, make sure to warm it before serving again.
- You can also stuff the karela with potato filling.
Nutrition
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Dhaba style Bharva Karela and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl