Bharwaan Karela / Bharli Karli/ Masala Stuffed Bitter Gourd

Today’s Choices - Take it or Leave it!

Most of us grew up disliking this kadwa karela. Growing up, I must’ve heard many stories from my friends on how they hated eating karela, or karele ki subzi .. even more of a reason to never give it a try.
Never understood why a few adults enjoyed this vegetable so much. The mere thought of biting into something bitter made our stomachs full.
Love how the scenario has changed. From not liking the sight of this vegetable to making it every other week - oh boy!!

Ingredients: -
4-5 medium sized karela (bitter gourd)
1/2 tsp of mustard seeds
3-4 curry leaves
1 tbsp of finely chopped onion (optional)
1 tbsp finely chopped tomato (optional)
a pinch of asafoetida /hing
1-2 tbsp of oil

For the Stuffing :- 
(Make sure you mix all these ingredients together and stuff the  karela/bitter gourd)
1 cup very finely chopped onion,
1/4 cup fresh grated coconut
1 tbsp roasted peanut powder 
1 tbsp roasted sesame powder (optional)
1-2 tbsp chopped cilantro
1/2 tsp grated garlic 
1 tbsp goda masala (easily available in any Indian Grocery Store)
1 tsp of grated jaggery
A pinch of red chilli pwd
Tamarind to taste (optional)
Salt to taste  
Finely Chopped Cilantro and
Fresh Grated Coconut (optional)

Method :- 

1. Slit the karela from top, clean them, and keep them in salted water till needed (approx. 15 minutes).

2. Pat dry the karela, stuff them gently with the stuffing masala and keep them aside.

3. Heat oil in a wide bottomed pan on medium flame.

4. Add mustard seeds, let them splutter, also add a pinch of hing, curry leaves and the onions. Sauté till translucent.

5. Add the finely chopped tomato and sauté for about a minute.

6. Next, place the stuffed karela gently and season rest of the masala on top if needed.

7. Cover the pan and cook on low flame for about 15-20 minutes (add very little water if needed) 

(if using a pressure-pan give one whistle, it’s enough to cook the karela) 

8. Once the karela is cooked, remove them from the heat.

 

Garnish these karela with finely chopped cilantro/fresh grated coconut

We’re having Bharwaan Karela \ Bharli Karli for lunch today. The toasted sesame seeds brings in an absolutely exciting flavor to this dish.

Do share your kadwa karela stories, if any 😉

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