Bharwan Karela, or Stuffed Bitter Gourd, is a traditional Indian dish that transforms the often dreaded karela into a flavorful delicacy. Known as bharela karela in Gujarat, this recipe uses a unique stuffing made from besan (gram flour), peanuts, and a blend of basic Indian spices. The stuffing not only balances out the bitterness but also brings a nutty richness to the dish. The karela is then cooked to perfection, creating a delightful harmony of flavors and textures. This dish is an excellent example of how simple ingredients can elevate a vegetable like karela into something truly special.
As a child, I couldn’t stand the thought of eating karela, and my kids were no different—until they tried this stuffed version. The magic of the besan and peanut stuffing has completely changed the game in my household. Now, stuffed karela is a family favorite, and even my kids happily enjoy it. It’s amazing how a well-prepared dish can alter our perspective on a vegetable we once disliked. If you’re looking for a way to make karela more appealing to everyone at the table, this stuffed karela recipe is a must-try!
You must be wondering how to make this side dish that can transform the bitter Karela into the delicious side dish. Off course, the key ingredients in this recipe are Karela and the stuffing mixture. For stuffing mixture, you just need besan, peanuts and few basic spices. The stuffing mixture must be stuffed carefully in Karela with perfection to make this dish pleasant.
Ingredients:
• 5-6 Medium Sized Karela/Bitter Gourds
• 2-3 tbsp Oil
Stuffing
• ½ cup Besan/Chickpeas Flour
• ¼ cup Peanuts
• 1 tsp Green Chili-Ginger Paste
• 1 tsp Sesame Seeds
• 1-2 tbsp Coriander-Cumin Seeds Powder
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1-2 tsp Amchoor Powder
• Pinch of Hing/Asafoetida
• 1-2 tsp Oil
• 2-3 tbsp Chopped Coriander Leaves
• Salt
• 1 tsp Sugar
Method:
1. Wash and wipe Karelas, and then scrap the skin roughly, and then slit it using knife without breaking or cutting into the two parts (halve).
2. Remove the seeds from Karela using your thumb or you could use small spoon and just scoop out the seeds from each Karela and keep aside.
3. In a small bowl collect all the scraped skin of karelas, add salt mix and keep aside for 10-15 mins. Sprinkle little salt on prepared karelas too, coat all the sides and keep aside.
4. Now roast the besan on low flame about 2 mins, remove it into the mixing bowl and let it cool down.
5. In a same pan roast peanuts on low flame, remove into the bowl and let it cool down and then crush it into coarse powder.
6. Take a mixing bowl add roasted besan, add crushed peanuts, chili-ginger paste, coriander-cumin seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it. Mix well
7. Now squeeze scrapped karela skin mixture and remove all the moisture using your hands, add over besan mixture along with chopped coriander leaves, sprinkle little water over the mixture, crumble with hand and mix all ingredients properly and make the stuffing.
8. Now stuff the mixture into the each prepared Karela using your fingers and thumbs tightly, so that the stuffing does not come out while cooking.
9. Heat the oil in a kadhai or pan and place the stuffed Karelas into the pan, sprinkle little water with hand, do not stir it.
10. Cover the lid and cook it on medium flame till cooked all the sides, turn it upside down after every 2-3 minutes and check it in between cooking process.
11. Bharwan Karela is ready serve it with roti/phulka, paratha or dal-rice and enjoy!!
Tips:
• Add spices as per your taste.
• Make green chili-ginger paste using 2-3 green chilies and 1/2 inch ginger.
• You can add sautéed onion or minced garlic into the stuffing if you like it.
• you can tie thread around karelas while cooking to avoid mess while cooking if mixture is loosely stuffed.
• Skip Peanuts and use roasted desiccated coconut instead if you want.
• You can store the stuffed Karela up to 1 week into the refrigerator.
- 5-6 Karela/Bitter Gourds
- 2-3 tbsp Oil
- Stuffing
- ½ cup Besan/Chickpeas Flour
- ¼ cup Peanuts
- 1 tsp Green Chili-Ginger Paste
- 1 tsp Sesame Seeds
- 1-2 tbsp Coriander-Cumin Seeds Powder
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1-2 tsp Amchoor Powder
- Pinch of Hing/Asafoetida
- 1-2 tsp Oil
- 2-3 tbsp Chopped Coriander Leaves
- Salt
- 1 tsp Sugar
- Wash and wipe Karelas, and then scrap the skin roughly, and then slit it using knife without breaking or cutting into the two parts (halve).
- Remove the seeds from Karela using your thumb or you could use small spoon and just scoop out the seeds from each Karela and keep aside.
- In a small bowl collect all the scraped skin of karelas, add salt mix and keep aside for 10-15 mins. Sprinkle little salt on prepared karelas too, coat all the sides and keep aside.
- Now roast the besan on low flame about 2 mins, remove it into the mixing bowl and let it cool down.
- In a same pan roast peanuts on low flame, remove into the bowl and let it cool down and then crush it into coarse powder.
- Take a mixing bowl add roasted besan, add crushed peanuts, chili-ginger paste, coriander-cumin seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it. Mix well
- Now squeeze scrapped karela skin mixture and remove all the moisture using your hands, add over besan mixture along with chopped coriander leaves, sprinkle little water over the mixture, crumble with hand and mix all ingredients properly and make the mixture for stuffing.
- Now stuff the mixture into the each prepared Karela using your fingers and thumbs tightly, so that the stuffing does not come out while cooking.
- Heat the oil in a kadhai or pan and place the stuffed Karelas into the pan, sprinkle little water with hand, do not stir it.
- Cover the lid and cook it on medium flame till cooked all the sides, turn it upside down after every 2-3 minutes and check it in between cooking process.
- Bharwan Karela is ready serve it with roti/Phulka, paratha or dal-rice and enjoy!!
Make green chili-ginger paste using 2-3 green chilies and ½ inch ginger.
You can add sautéed onion or minced garlic into the stuffing if you like it.
you can tie thread around karelas while cooking to avoid mess while cooking if mixture is loosely stuffed.
Skip Peanuts and use roasted desiccated coconut instead if you want.
You can store the stuffed Karela up to 1 week into the refrigerator.
2 Responses to “Bharwan Karela or Stuffed Bitter Gourd”
The post was very good, I appreciate how you explain it, Keep the posts coming! Very good talent.
Thank You! 😊