Healthy Bharwa Karela Recipe - Stuffed Bitter Gourd
A diabetic friendly Indian recipe with karela (bitter gourd/ pavakkai), sunflower oil - coconut oil or mustard oil as required (maximum tablespoons), kashmiri red chilli powder. Ready in 1h 20m, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making Healthy Bharwa Karela Recipe (Indian Masala Stuffed Bitter Gourd), scrape the outer skin of the bitter gourds and make a deep vertical cut in the center leaving the base portion intact
karela (bitter gourd/ pavakkai)(8)garam masala powder(1 teaspoon) - 2
Gently scoop out the seeds and the pith and set it aside
teaspoons coriander (dhania) seeds(2) - 3
Rub the bitter gourds with salt, inside out
salt - to taste - 4
Mix about 1/2 teaspoon of salt to the pith and seeds and allow it to rest for at least half an hour
salt - to tasteteaspoons coriander (dhania) seeds(2) - 5
Squeeze excess water and wash and drain them
- 6
Pat the bitter gourds with a kitchen towel
- 7
In the meantime, grind all the ingredients given under 'Ground Masala' in a mixer grinder including onion, tomato, raw mango, green chilli, garlic, ginger and fresh turmeric root
kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon)onion - (red or white)(1)tomato(1)mango (raw) - chopped(1/4 cup)green chilli(1)cloves garlic(4)inch ginger - peeled(1)inch fresh turmeric root - or 1 turmeric powder(1/2 teaspoon)fresh coconut - grated(1/2 cup) - 8
Heat a pan and gently roast the ingredients given under the 'dry masala' except coconut including raw peanuts, coriander seeds, dry red chillies and tamarind
sunflower oil - coconut oil or mustard oil as required (maximum tablespoons)(3)kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)green chilli(1)raw peanuts (moongphali)(10)teaspoons coriander (dhania) seeds(2)dry red chillies(2)tamarind - marble sizedfresh coconut - grated(1/2 cup) - 9
Once it is done, grind them coarsely with coconut
sunflower oil - coconut oil or mustard oil as required (maximum tablespoons)(3)fresh coconut - grated(1/2 cup) - 10
Keep it aside
- 11
Heat a pan/ kadai over a low flame with a little oil
- 12
When the oil heats up add the ground tomato onion masala and the pith of karela
karela (bitter gourd/ pavakkai)(8)garam masala powder(1 teaspoon)onion - (red or white)(1)tomato(1) - 13
Mix dry (roasted) masala, kashmiri red chili powder, amchur powder and garam masala
kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon)inch fresh turmeric root - or 1 turmeric powder(1/2 teaspoon) - 14
Add salt as required
sunflower oil - coconut oil or mustard oil as required (maximum tablespoons)(3)salt - to taste - 15
Adjust spices
- 16
Allow it to cook for 8-10 minutes or till the time the excess water is absorbed and looks cooked, switch off
- 17
Spoon the masala into each processed bitter gourd/Karela
karela (bitter gourd/ pavakkai)(8)garam masala powder(1 teaspoon) - 18
Heat a wide pan with 1-2 tablespoons of oil
- 19
Gently place the stuffed bitter gourds in the pan and shallow fry them till all the sides are uniformly browned
- 20
You can keep the lid closed often to have them cooked evenly
- 21
Delicious Healthy Bharwa Karela (Indian Masala Stuffed Bitter Gourd) is now all set to be served
karela (bitter gourd/ pavakkai)(8)garam masala powder(1 teaspoon) - 22
Serve Bharwa Karela along with Palak Dal, Phulka and Boondi Raita for an everyday meal
karela (bitter gourd/ pavakkai)(8)
Nutrition Facts
Per serving
Rate this recipe
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Healthy Bharwa Karela Recipe - Stuffed Bitter Gourd
A diabetic friendly Indian recipe with karela (bitter gourd/ pavakkai), sunflower oil - coconut oil or mustard oil as required (maximum tablespoons), kashmiri red chilli powder. Ready in 1h 20m, serves 4.
Curated byAarav Mehta🇮🇳
Directions
22 steps- 1
To begin making Healthy Bharwa Karela Recipe (Indian Masala Stuffed Bitter Gourd), scrape the outer skin of the bitter gourds and make a deep vertical cut in the center leaving the base portion intact
karela (bitter gourd/ pavakkai)(8)garam masala powder(1 teaspoon) - 2
Gently scoop out the seeds and the pith and set it aside
teaspoons coriander (dhania) seeds(2) - 3
Rub the bitter gourds with salt, inside out
salt - to taste - 4
Mix about 1/2 teaspoon of salt to the pith and seeds and allow it to rest for at least half an hour
salt - to tasteteaspoons coriander (dhania) seeds(2) - 5
Squeeze excess water and wash and drain them
- 6
Pat the bitter gourds with a kitchen towel
- 7
In the meantime, grind all the ingredients given under 'Ground Masala' in a mixer grinder including onion, tomato, raw mango, green chilli, garlic, ginger and fresh turmeric root
kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon)onion - (red or white)(1)tomato(1)mango (raw) - chopped(1/4 cup)green chilli(1)cloves garlic(4)inch ginger - peeled(1)inch fresh turmeric root - or 1 turmeric powder(1/2 teaspoon)fresh coconut - grated(1/2 cup) - 8
Heat a pan and gently roast the ingredients given under the 'dry masala' except coconut including raw peanuts, coriander seeds, dry red chillies and tamarind
sunflower oil - coconut oil or mustard oil as required (maximum tablespoons)(3)kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)green chilli(1)raw peanuts (moongphali)(10)teaspoons coriander (dhania) seeds(2)dry red chillies(2)tamarind - marble sizedfresh coconut - grated(1/2 cup) - 9
Once it is done, grind them coarsely with coconut
sunflower oil - coconut oil or mustard oil as required (maximum tablespoons)(3)fresh coconut - grated(1/2 cup) - 10
Keep it aside
- 11
Heat a pan/ kadai over a low flame with a little oil
- 12
When the oil heats up add the ground tomato onion masala and the pith of karela
karela (bitter gourd/ pavakkai)(8)garam masala powder(1 teaspoon)onion - (red or white)(1)tomato(1) - 13
Mix dry (roasted) masala, kashmiri red chili powder, amchur powder and garam masala
kashmiri red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon)inch fresh turmeric root - or 1 turmeric powder(1/2 teaspoon) - 14
Add salt as required
sunflower oil - coconut oil or mustard oil as required (maximum tablespoons)(3)salt - to taste - 15
Adjust spices
- 16
Allow it to cook for 8-10 minutes or till the time the excess water is absorbed and looks cooked, switch off
- 17
Spoon the masala into each processed bitter gourd/Karela
karela (bitter gourd/ pavakkai)(8)garam masala powder(1 teaspoon) - 18
Heat a wide pan with 1-2 tablespoons of oil
- 19
Gently place the stuffed bitter gourds in the pan and shallow fry them till all the sides are uniformly browned
- 20
You can keep the lid closed often to have them cooked evenly
- 21
Delicious Healthy Bharwa Karela (Indian Masala Stuffed Bitter Gourd) is now all set to be served
karela (bitter gourd/ pavakkai)(8)garam masala powder(1 teaspoon) - 22
Serve Bharwa Karela along with Palak Dal, Phulka and Boondi Raita for an everyday meal
karela (bitter gourd/ pavakkai)(8)
About this recipe
A diabetic friendly Indian recipe with karela (bitter gourd/ pavakkai), sunflower oil - coconut oil or mustard oil as required (maximum tablespoons), kashmiri red chilli powder. Ready in 1h 20m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
