Tuesday, 11 September 2012

Bharwan Karela - Stuffed Bitter Gourd with Coconut and Coriander Masala

Made n Enjoyed
Hello readers,

Time fly, Time changes, People change and peoples habit, thoughts and lifestyle changes too....but as time goes by we humans change quite a lot and so does our taste buds too..at one time as child I used to dislike so many vegetables like karela, aubergine and Tinda, now as an adult I adore these vegetables so I am living proof of this..How many times have you heard parents complaining that their children refuses green vegetables ? yes, if you remember most of us used to be same in our childhood..

Karela are as an example of such a vegetable that I used to detest , although my mum made it exactly the same way as I am presenting it to you today.  Currently I am devoted to this sabji !!!!!

You will need:-
  • 4 big karela ( bitter gourd )
  • 4-5 tbsp oil + 2 tbsp more
  • Salt to taste
  • 5-6 tbsp fresh chopped coriander
  • 5-6 tbsp shredded coconut
  • 2-3 tbsp red chilli powder
  • 1 tbsp turmeric powder
  • 4-5 tbsp cumin and coriander powder
  • 1 tsp garam masala
  • 3-4 tbsp sugar, Jaggery or dark brown sugar
  • 1-2 tsp dry mango powder
  • 2 tbsp sesame seeds

Peel just hard skin of  karela and wash them. Cut them in half. so you'll have all together 8 pieces.
Make a slit for stuffing but not slitted all the way.
Rub with little salt and boil karela in a water for 10-12 minutes or until just done.
Meanwhile in a bowl place all the other ingredients with 2 tbsp oil and mix very well. Leave it aside.
When Karela done, drain the water and let it cool for 5 minutes.
Pat dry karela, stuff the karela with mixed masala, do not over stuff otherwise karela will break into two pieces.
When all the karela get stuffed, heat 4 tbsp oil in a heavy bottom pan and slowly add karela one by one.
Cook karela on a very low heat with covering lid.
Every 3-4 minutes keep turning them, make sure they do not get burnt.
Karela should be done in 20-22 minutes. They should not get burnt, but colour should be dark brown.
Turn off the heat. Transfer karela in serving plate, garnish with coriander and coconut and serve with rice, roti and daal.
Enjoy as much as like I do :)

Linking this to my own event I'M WELL STUFFED !


  1. Karelas look very tasty.. as you said here, even I never eat karelas and tindas when I was young..and now I wish to eat but I don't find them in this part of the world..

  2. tht's looks so tempting ...yum

  3. Karela nu shak looks delicious. LOvely dish. Love the variation in your filling.


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