Bharwa Karela
bitter gourds stuffed with sharp onion masala and cooked down slow until the skins wrinkle
Allergens in Bharwa Karela: mustard.
Ingredients
Quantities for 4.
- 8 small, about 500g Bitter Gourd
- 3 medium, finely chopped Onion
- 5 tbsp Mustard Oilthe traditional fat here
- 2 tsp Fennel Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 2 tsp Amchur
- 1 tsp Turmerichalf for the stuffing, half for the salting
- 1.5 tsp Chilli Powder
- 1 tsp Garam Masala
- 1/2 tsp, crushed Fenugreek Seedsoptional
- 1 tsp Mustard Seeds
- 2, finely chopped Green Chillioptional
- 3 tbsp, chopped Coriander Leavesoptional
- 2 tsp for salting, plus to taste Salt
Cookware
kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Scrape, slit and salt the karela at least 1 hour before cooking, and 3 hours is better. This is the only step that actually removes bitterness.
- Keep the scraped peel. Fried into the stuffing it adds a good rough texture. Discard it if you want the mildest version.
- Have kitchen string or toothpicks ready to tie the stuffed gourds shut.
Method
- Scrape the ridged skin off each karela with a knife, reserving the scrapings. Slit each one lengthways down one side without cutting through, and scoop out the seeds.
- Rub the gourds inside and out with 2 tsp salt and 1/2 tsp turmeric and leave in a colander for 1-3 hours. Squeeze out the brown liquid and rinse once.Squeeze hard. That bitter brown water is exactly what you are trying to get rid of.
- Heat 3 tbsp mustard oil in a kadhai until it smokes, cool for 30 seconds, then crackle the mustard seeds and crushed fenugreek.
- Add the onion and the reserved scrapings and fry 10-12 minutes on medium until golden and dry.
- Stir in the fennel, coriander, cumin, remaining turmeric, chilli powder, amchur, garam masala, green chilli and salt. Fry 3 minutes until the mixture smells toasted and looks dry.The stuffing must be dry. Wet stuffing leaks out and steams the gourds instead of frying them.
- Cool the masala, fold in the coriander leaves, then pack it firmly into each karela and tie shut with string.
- Heat the remaining 2 tbsp oil in a wide pan and lay the gourds in a single layer.
- Cook uncovered on low for 25-30 minutes, turning every 5 minutes, until the skins are wrinkled, blistered and dark in patches.Low and slow, uncovered. Covering the pan makes them soggy and grey.
- Press one with a spoon. It should give completely. Rest 5 minutes, snip the strings and serve with dal and roti.
Storage
Keeps 4 days refrigerated and tastes better on day two. Reheat dry in a pan on low for 5 minutes; do not microwave, which makes the skins rubbery.
Nutrition Good estimate
One serving of Bharwa Karela (252 g) is about 247 calories, or 98 calories per 100 g.
Low protein: 4 g a serving, 6% of the calories
| Per serving252 g | Per 100 g | |
|---|---|---|
| Calories | 247 kcal | 98 kcal |
| Protein | 3.7 g | 2 g |
| Carbohydrate | 18.9 g | 8 g |
| of which sugars | 5.6 g | 2 g |
| Fibre | 7.6 g | 3 g |
| Fat | 19.1 g | 8 g |
| of which saturated | 2.2 g | 1 g |
| of which unsaturated | 15.1 g | 6 g |
Nearest database match used for amchur, garam masala. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.