Ingredients Bharwa Karela Sabji Recipe:
4-5 medium-sized bitter gourds (karela)
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon amchur (dry mango powder)
Salt to taste
Fresh coriander leaves for garnishing
For the stuffing:
1/2 cup besan (gram flour)
1 tablespoon coriander powder
1 tablespoon fennel seeds
1 tablespoon amchur (dry mango powder)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
2 tablespoons oil
Instructions Bharwa Karela Sabji Recipe:
Wash the bitter gourds (karela) thoroughly and scrape off the rough outer skin. Make a lengthwise slit on one side of each bitter gourd and remove the seeds and pith using a spoon. Keep the outer skin intact.In a bowl, combine all the ingredients for the stuffing – besan, coriander powder, fennel seeds, amchur, turmeric powder, red chili powder, salt, and oil. Mix well to form a crumbly stuffing mixture.Stuff each bitter gourd with the prepared stuffing, ensuring it fills the cavity completely. Press gently to secure the stuffing inside.Heat oil in a deep pan or kadai over medium heat. Add cumin seeds and fennel seeds and let them splutter.Place the stuffed bitter gourds in the pan and fry them on medium heat for a few minutes until they start to turn golden brown.Reduce the heat to low, cover the pan, and let the bitter gourds cook for about 10-15 minutes or until they become tender. Keep turning them occasionally to ensure even cooking.Once the bitter gourds are cooked, remove the lid and add turmeric powder, red chili powder, coriander powder, amchur, and salt. Mix well, coating the bitter gourds with the spices.Cook for another 2-3 minutes on low heat, allowing the spices to infuse into the bitter gourds. Adjust the seasoning according to your taste.
Garnish the Bharwa Karela Sabji with fresh coriander leaves.
Serve hot with roti or rice as a side dish.