Bharwa Karela Masala Recipe
A vegetarian Indian recipe with karela (bitter gourd/ pavakkai), salt - adjust to taste, raw peanuts (moongphali). Ready in 1h 10m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
28 steps- 1
To begin making the Bharwa Karela Masala Recipe, wash karela and grate their outer surface with a knife or grater and remove seeds inside
karela (bitter gourd/ pavakkai)(2)cumin seeds (jeera)(2 teaspoon) - 2
Cut them 2 inches long, add salt and leave aside for 10 minutes
salt - adjust to taste(1/2 teaspoon)salt - adjust to taste(1 teaspoon) - 3
You would see that the vegetable would have given some water
- 4
Squeeze the excess water and wash them completely
- 5
Doing so will reduce bitterness to a considerate level
- 6
Slice the gourds half way through so as to facilitate filling inside them
- 7
Keep aside
- 8
In a saucepan, add water and bring it to a boil
- 9
Cook pieces of karela in boiling water just until the skin becomes tender
karela (bitter gourd/ pavakkai)(2) - 10
Avoid overcooking since they need to retain their shape
- 11
Drain the hot water and allow it to cool down enough to handle
- 12
Dry roast peanuts until it turns slightly brown
raw peanuts (moongphali)(1/2 cup) - 13
Half of it for is to be used for stuffing and the other half, for gravy
- 14
In a kadai, add oil and once the oil is hot, add cumin seeds
cumin seeds (jeera)(2 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 15
Fry them until they turn brownish
- 16
Add garlic pods and fry them until they turn brownish
cloves garlic(6) - 17
In a mixer, add the roasted peanut, roasted coconut, garlic pods, jeera, jaggery, red chili powder, coriander powder, cumin powder, salt and grind them coarsely
salt - adjust to taste(1/2 teaspoon)fresh coconut - grated and roasted(1/2 cup)cloves garlic(6)cumin seeds (jeera)(2 teaspoon)jaggery(2 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt - adjust to taste(1 teaspoon) - 18
Do not add waterAdd a teaspoon of oil to the grounded powder and mix them wellStuff half of the spice powders inside the bitter gourd and keep the remaining half to the gravy
turmeric powder (haldi)(1 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 19
In a medium sized frying pan
- 20
Add remaining oil and heat them over medium heatPlace the stuffed karelas in the pan and roasted until the outer skin turns brownish
karela (bitter gourd/ pavakkai)(2)fresh coconut - grated and roasted(1/2 cup) - 21
In another medium sized pan, add a half teaspoon of oil
- 22
Once the oil is hot, add the remaining masala and saute it for a few minutes
- 23
Add 1-1/2 cups of water and cook until the gravy thickens a little
- 24
Add a little more tamarind paste if you like it to be a little more sour
tamarind paste(1 tablespoon) - 25
Cook with lid covered over medium flame until the gravy is reduced and grounded powders are absorbed completely
turmeric powder (haldi)(1 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 26
Adjust salt and switch off the flame
salt - adjust to taste(1/2 teaspoon)salt - adjust to taste(1 teaspoon) - 27
Pour the gravy over the karelas and serve hot
karela (bitter gourd/ pavakkai)(2) - 28
Serve Bharwa Karela Masala along with Dhaba Style Dal Fry, Phulka and Masala Khichia for an everyday meal
karela (bitter gourd/ pavakkai)(2)
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Bharwa Karela Masala Recipe
A vegetarian Indian recipe with karela (bitter gourd/ pavakkai), salt - adjust to taste, raw peanuts (moongphali). Ready in 1h 10m, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
28 steps- 1
To begin making the Bharwa Karela Masala Recipe, wash karela and grate their outer surface with a knife or grater and remove seeds inside
karela (bitter gourd/ pavakkai)(2)cumin seeds (jeera)(2 teaspoon) - 2
Cut them 2 inches long, add salt and leave aside for 10 minutes
salt - adjust to taste(1/2 teaspoon)salt - adjust to taste(1 teaspoon) - 3
You would see that the vegetable would have given some water
- 4
Squeeze the excess water and wash them completely
- 5
Doing so will reduce bitterness to a considerate level
- 6
Slice the gourds half way through so as to facilitate filling inside them
- 7
Keep aside
- 8
In a saucepan, add water and bring it to a boil
- 9
Cook pieces of karela in boiling water just until the skin becomes tender
karela (bitter gourd/ pavakkai)(2) - 10
Avoid overcooking since they need to retain their shape
- 11
Drain the hot water and allow it to cool down enough to handle
- 12
Dry roast peanuts until it turns slightly brown
raw peanuts (moongphali)(1/2 cup) - 13
Half of it for is to be used for stuffing and the other half, for gravy
- 14
In a kadai, add oil and once the oil is hot, add cumin seeds
cumin seeds (jeera)(2 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 15
Fry them until they turn brownish
- 16
Add garlic pods and fry them until they turn brownish
cloves garlic(6) - 17
In a mixer, add the roasted peanut, roasted coconut, garlic pods, jeera, jaggery, red chili powder, coriander powder, cumin powder, salt and grind them coarsely
salt - adjust to taste(1/2 teaspoon)fresh coconut - grated and roasted(1/2 cup)cloves garlic(6)cumin seeds (jeera)(2 teaspoon)jaggery(2 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt - adjust to taste(1 teaspoon) - 18
Do not add waterAdd a teaspoon of oil to the grounded powder and mix them wellStuff half of the spice powders inside the bitter gourd and keep the remaining half to the gravy
turmeric powder (haldi)(1 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 19
In a medium sized frying pan
- 20
Add remaining oil and heat them over medium heatPlace the stuffed karelas in the pan and roasted until the outer skin turns brownish
karela (bitter gourd/ pavakkai)(2)fresh coconut - grated and roasted(1/2 cup) - 21
In another medium sized pan, add a half teaspoon of oil
- 22
Once the oil is hot, add the remaining masala and saute it for a few minutes
- 23
Add 1-1/2 cups of water and cook until the gravy thickens a little
- 24
Add a little more tamarind paste if you like it to be a little more sour
tamarind paste(1 tablespoon) - 25
Cook with lid covered over medium flame until the gravy is reduced and grounded powders are absorbed completely
turmeric powder (haldi)(1 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 26
Adjust salt and switch off the flame
salt - adjust to taste(1/2 teaspoon)salt - adjust to taste(1 teaspoon) - 27
Pour the gravy over the karelas and serve hot
karela (bitter gourd/ pavakkai)(2) - 28
Serve Bharwa Karela Masala along with Dhaba Style Dal Fry, Phulka and Masala Khichia for an everyday meal
karela (bitter gourd/ pavakkai)(2)
Rate this recipe
