Bharwan Dhaagewale Karele / Stuffed Bitter Gourd

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Bitter Gourd or Karela in Hindi is well known for its bitter taste and has numerous health benefits. It typically is a tropical vine plant and belongs to the squash family. It has cancer destroying capabilities, lowers blood cholestrol, aids in weight, and reduces blood sugar as well.

Stuffed Bitter gourd or bharwan karela is a delicacy from North India, especially from Punjab and Himachal regions. You can stuff karela with paneer, potatoes, onion masala and even meat mince.
Traditionally the stuffed bitter gourd is tied with a washed thread so that the stuffing doesn’t come out will cooking /frying the bitter gourd. It is an experience in itself when you get to untie the karela on your plate to see what is stuffed inside. Its like opening up a birthday present. The experience of touch, look and taste is beyond comparable.
Stuffing bitter gourd and tying it does consume time and requires patience. In this fast pace life, people do not want to spend time in cooking such recipes like stuffed bitter gourd / bharwan dhaagewale karele, thus it is getting quite rare to see in households.
Bharwan Dhaagewale Karele can be considered as one of the lost recipes from our kitchens.

 

INGREDIENTS:
  1. 250 gms Karela/Bitter Gourd
  2. 3 Potatoes
  3. 1 Onion Chopped
  4. 1/2 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Coriander Seeds
  6. 1/2 Teaspoon Turmeric powder
  7. 1/2 Teaspoon Jeera Powder / Cumin Powder
  8. 1/2 Teaspoon Red Chilly Powder
  9. 1/2 Teaspoon Amchoor Powder/Dry Mango Powder
  10. A pinch of Asafoetida / Hing
  11. Salt to Taste
  12. Oil to Fry
  13. Tread to tie
  14. Chaat Masala to Sprinkle
  15. Fresh Coriander Leaves for garnish

PREPARATION TIME: 1 Hour and 30 Minutes

HOW TO PREPARE:

  • Wash the bitter gourd with hot water and peel it
  • Do not throw the peel – Chop it and keep aside
  • Keep the peel also in salted water and drain after one hour
  • Make a slit and take out all seeds from inside
  • Sprinkle salt and turmeric on peeled bitter gourd and mix well
  • Keep it for one hour to remove the bitterness
  • After one hour wash it thoroughly, to remove excess salt
  • Boil the potatoes, peel and mash it
  • In a wok, heat up little oil and crackle jeera and coriander seeds
  • Add Chopped onions, bitter gourd peel chopped and saute till brown
  • Add Turmeric and mashed potatoes, mix well
  • Sprinkle red chilly powder, jeera powder, salt and amchoor powder, mix well
  • You can add chopped green chillies too at this stage
  • Take the bitter gourd and fill the potato mix generously
  • Tie the bitter gourd with a tread so that it doesn’t open while frying
  • Similarly tie all the bitter gourds
  • Fry each in oil till brown or till it is soft
  • Keep all the fried bitter gourd in a serving dish
  • If any potato mix is left then keep that too in the center
  • Sprinkle some chaat masala and fresh coriander leaves as garnish
  • Serve hot with puris, parathas or naans!!

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