Yummy Bharwa Karela Recipe

Producer: Priyanka Das Editor: Manuj Yadav

   Ingredients    8-10 karela/bitter gourd    Salt, as required    Oil, as required to fry    For the stuffing    1 tbsp oil    1 tsp fennel seeds    1/2 tsp cumin seeds    2 tsp garlic, minced    2 tsp ginger, minced    2-3 fresh green/red chillies    1/4 cup besan    1 big onion, chopped    Salt, to taste    1/2 tsp turmeric powder    1 tsp red chilli powder    1 tsp Kashmiri red chilli powder    2 tsp coriander powder    1 tsp amchur powder    1/2 tsp garam masala powder    1-1/2 tsp jaggery powder

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In a big bowl, peel the karela. Now, make a cut in the karela and take out any hard seeds. If they are soft, no need to take out the seeds.

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Now, add salt on karela and peel. Mix it well and keep it aside for 20-30 minutes.

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Wash the karela and peel with clean water and keep them aside.

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To make the stuffing, heat oil in a pan. Add cumin seeds, fennel seeds and saute for a few seconds.

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Add ginger, garlic and cook for about a minute or two. Add chillies, besan and cook until the besan is nicely roasted.

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Add onions and cook until they are soft and pink in colour.

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Add karela peel, salt, jaggery powder and spice powders. Cook it for 4-5 minutes on low heat. Once it is done, switch off the stove and let it cool down a bit.

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Stiff the karela with the masala and cook until they are soft and golden brown in colour. Serve hot with rice/roti and dal.

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