Karela or Bittergourd is known for two things: its bitter taste, and its health benefits.
Most people we know, agree that it is one of the healthiest food items : low in calories, and rich in iron, calcium, minerals and vitamins. Bitter gourd is recommended to diabetics for its health benefits due to two compounds , charatin and momordicin. These are known to help with reducing blood sugar level.
Problem? Most people we know, also hate it! How do you make this healthy vegetable a part of your regular cooking?
Let us tell you..
Stuffing the karela with spices makes it very tasty and this recipe is used all over India with some variations here and there. This is our variation for this classic Indian Vegetarian recipe.
Bharwan Karela
Ingredients
- Karela (bitter guard) – 5
- Raw mango paste or amchur powder – 1 tbsp
- Salt to taste
- Turmeric powder -1/2 tsp
- Sugar – ½ tsp
- Fennel seeds powder – ½ tsp
- Cumin powder – 1 ½ tbsp
- Coriander powder – 1 ½ tbsp
- Red chilli powder – 1 ½ tbsp
- Karela seeds paste – 2 tbsp
- Onion – 5 (chopped)
- Ginger paste – ½ tbsp
- Garlic paste – ½ tbsp
- Mustard oil for frying
Note: you will need sewing thread (cotton based) to keep the stuffing together inside the karela when cooking. This will be removed during serving.
Method
Prepare the Karela
- Lightly scrap karela (bitter guards).
- Slit each karela (bitter guards) lengthwise. Scoop out the seeds carefully.
- Boil them in slightly salted water for ten minutes or until half done and drain.
Prepare the stuffing
- Heat the mustard oil in a pan.
- Add chopped onions and cook for 2-3 minutes or turn translucent.
- Add garlic-ginger paste and mix well.
- Add coriander powder, cumin powder, red chilli powder, turmeric powder, raw mango paste or amchur powder, karela seeds paste, sugar and salt. Mix well
- Cook for 10 minutes or separate the oil.
- Turn off the gas and let the stuffing cool.
Preparing the dish
- Fill the prepared mixture into the karela (bitter guard) and tie with a thread.
- Heat the oil in a frying pan on a medium flame and deep-fry the stuffed karela (bitter guards) till they turn golden brown from all the sides. Take out the karelas from the pan.
- Serve with plain rice or Parathas or Roti or Puri.
Note:- while serving Bharwan karela remove the thread.
The recipe here:
- Karela (bitter guard) – 5
- Raw mango paste or amchur powder – 1 tbsp
- Salt to taste
- Turmeric powder -1/2 tsp
- Sugar – ½ tsp
- Fennel seeds powder – ½ tsp
- Cumin powder – 1 ½ tbsp
- Coriander powder – 1 ½ tbsp
- Red chilli powder – 1 ½ tbsp
- Karela seeds paste – 2 tbsp
- Onion – 5 (chopped)
- Ginger paste – ½ tbsp
- Garlic paste – ½ tbsp
- Mustard oil for frying
- Note:
- You will need sewing thread (cotton based) to keep the stuffing together inside the karela when cooking. This will be removed while serving.
- Lightly scrap karela (bitter guards).
- Slit each karela (bitter guards) lengthwise. Scoop out the seeds carefully.
- Boil them in slightly salted water for ten minutes or until half done and drain.
- Heat the mustard oil in a pan.
- Add chopped onions and cook for 2-3 minutes or turn translucent.
- Add garlic-ginger paste and mix well.
- Add coriander powder, cumin powder, red chilli powder, turmeric powder, raw mango paste or amchur powder, karela seeds paste, sugar and salt. Mix well
- Cook for 10 minutes or separate the oil.
- Turn off the gas and let the stuffing cool.
- Fill the prepared mixture into the karela (bitter guard) and tie with a thread.
- Heat the oil in a frying pan on a medium flame and deep-fry the stuffed karela (bitter guards) till they turn golden brown from all the sides. Take out the karelas from the pan.
- The Bharwan Karela is ready.
While serving Bharwan karela remove the thread.
Serving:
Serve with plain rice or Parathas or Roti or Puri.
