ਭਰਵਾਂ ਕਰੇਲੇ ਇਸ ਤਰਾਂ ਬਣਾਓ ਬਿਲਕੁਲ ਕੌੜੇ ਨਹੀਂ ਬਣਨਗੇ ️भरवां करेला रेसिपी

Ingredients

• 500 g Bitter Gourd (Karela) (washed, sliced lengthwise, seeds kept for stuffing)
• 2 tsp Salt (for drawing out bitterness from karela and skins)
• 120 ml Mustard Oil (authentic Punjabi flavor, used for initial frying)
• 8 pieces Small Onions (peeled, kept whole for stuffing (bharwan pyaaz))
• 5 pieces Onion (medium size, finely chopped for masala)
• 5 pieces Green Chilies (finely chopped)
• 1 inch Ginger (finely chopped)
• 6 cloves Garlic (finely chopped)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Coriander Powder (ground)
• 0.5 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Amchur Powder (dry mango powder; can substitute pomegranate seed powder)
• 2 tbsp Oil (neutral oil for final tempering of onions)

Instructions

1. Wash, Slice and Salt the Karela

   Rinse the bitter gourds under running water, slice each lengthwise, remove the seeds (keep them for stuffing), then sprinkle salt all over the slices and the removed seeds. Toss to coat evenly.

   Time: PT10M

2. Rest the Salted Karela

   Place the salted karela slices and seeds in a bowl, cover, and let rest for 1 hour. This will release excess water and bitterness.

   Time: PT1H

3. Prepare Stuffing Ingredients

   Peel 7‑8 small onions and set aside for stuffing. Finely chop 4‑5 medium onions, 4‑5 green chilies, ginger, garlic, and the reserved karela seeds. Keep everything in a large mixing bowl.

   Time: PT15M

4. Rinse and Dry Karela

   After the 1‑hour rest, rinse the karela slices and seeds under cold water to remove excess salt, then squeeze out water and pat dry with a clean kitchen cloth.

   Time: PT5M

5. First Fry the Karela

   Heat 120 ml (½ cup) mustard oil in a large kadhai over medium flame. Add the dried karela slices and fry until they turn a light golden colour on all sides, about 8‑10 minutes.

   Time: PT10M

6. Drain Fried Karela

   Using a slotted spoon, transfer the fried karela to a strainer or plate lined with paper towels to remove excess oil.

   Time: PT2M

7. Temper Ginger and Garlic

   In the same hot oil, add the chopped ginger and garlic. Fry until they turn golden and fragrant, about 2 minutes.

   Time: PT2M

8. Cook the Masala Base

   Add the chopped onions, green chilies, and the reserved karela seeds to the pan. Stir‑fry until the onions become translucent and the mixture changes colour, about 3‑4 minutes.

   Time: PT4M

9. Add Spices

   Sprinkle turmeric powder, coriander powder, red chili powder, amchur powder and 1 tsp salt over the mixture. Stir well to combine and cook for another minute.

   Time: PT1M

10. Stuff the Karela and Onions

    Take each fried karela slice and fill the slit with the prepared masala. Also stuff each peeled small onion with a little of the same masala. Press gently so the filling stays inside.

    Time: PT5M

11. Final Cook of Stuffed Karela

    Return the stuffed karela slices to the pan, add 2 tbsp neutral oil, cover with a lid and cook on medium flame for 3‑4 minutes, then flip, cover and cook another 3‑4 minutes, finally uncover and cook 2 minutes to set the colour.

    Time: PT8M

12. Cook Stuffed Onions

    In the same pan, add another 2 tbsp oil, place the stuffed small onions, cover and cook on medium flame for 3‑4 minutes each side, then uncover and cook 2 minutes until the onions are soft and lightly browned.

    Time: PT8M

13. Serve

    Transfer the finished bharwan karela and bharwan onion to a serving platter. Garnish with fresh coriander if desired and serve hot with roti or rice.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

8 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bitter Gourd (Karela): Zucchini (different flavor)
• Instead of Mustard Oil: Canola oil (milder)
• Instead of Small Onions: Shallots
• Instead of Onion: Shallots
• Instead of Green Chilies: Jalapeño peppers
• Instead of Ginger: Ginger paste (1 tbsp)
• Instead of Garlic: Garlic paste (1 tbsp)
• Instead of Red Chili Powder: Cayenne pepper
• Instead of Amchur Powder: Pomegranate seed powder, Lemon juice (1 tsp)
• Instead of Oil: Same mustard oil

Equipment Needed

• Knife
• Cutting Board
• Mixing Bowl
• Colander or Strainer
• Large Frying Pan / Kadhai
• Spatula / Slotted Spoon
• Clean Kitchen Cloth
• Measuring Spoons
• Measuring Cup

Critical Steps — Do Not Skip

• Salting and resting the karela to remove bitterness
• Frying karela until light golden, not dark
• Properly stuffing the karela and onions
• Final covered cooking on medium flame to set the stuffing

Chef Tips from the Video

• Mustard oil gives the authentic Punjabi pungency; if unavailable, use a mix of 2 parts canola oil and 1 part mustard seeds toasted and strained.
• Retaining the karela seeds adds a nutty flavor and reduces waste.
• Covering the pan during the final cook steams the interior, ensuring the stuffing is fully cooked without burning the exterior.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; texture changes.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• Salt and rest the karela a few hours ahead or even the night before.
• Prepare the masala stuffing, store in the fridge, and use within 24 hours.
• You can pre‑fry the karela slices and re‑heat with stuffing later.

Frequently Asked Questions