Bharwa karela no onion-garlic

Ingredients

• 8 pieces Bitter Gourd (Karela) (medium length, about 300 g each; avoid very thick ones)
• 1 tsp Salt (for rubbing the gourds)
• 3 tbsp Mustard Oil (strong mustard oil for steaming rub and final fry)
• 1/3 cup Raw Peanuts (roasted in oil before grinding)
• 1/4 cup Fresh Coconut (grated)
• 1/2 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 1/2 tsp Fennel Seeds
• 1 tsp White Sesame Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Kitchen King Spice Blend (or use garam masala)
• 1 tbsp Tamarind Pulp (adjust sourness to taste)
• 1 small piece Jaggery (about 10 g; can substitute brown sugar)
• 2 tbsp Fresh Coriander Leaves (finely chopped)
• 1 cup Water (for steaming)

Instructions

1. Clean and Prep the Bitter Gourd

   Wash the bitter gourds under running water, trim the stems, cut each lengthwise into two halves, scoop out the white seeds with the back of a spoon, and lightly scrape off a thin layer of the outer skin using the knife edge.

   Time: PT5M

2. Season and Steam

   Rub the cut gourds with 1 tsp salt, place them in a steamer basket, cover and steam over medium heat for 12–15 minutes until just tender but not mushy.

   Time: PT15M

   Temperature: Medium

3. Roast Peanuts in Mustard Oil

   Heat 1 tbsp mustard oil in a small saucepan over low‑to‑medium heat, add the raw peanuts and roast, stirring constantly, until golden and fragrant (about 5 minutes).

   Time: PT5M

   Temperature: Low to medium

4. Add Coconut and Spices

   To the roasted peanuts add grated coconut, cumin seeds, coriander seeds, fennel seeds, and white sesame seeds. Stir‑fry for another 3–4 minutes until the coconut turns light golden.

   Time: PT4M

   Temperature: Low to medium

5. Grind the Stuffing Base

   Transfer the hot mixture to a blender, add turmeric powder, Kashmiri red chili powder, Kitchen King spice blend, tamarind pulp, and the jaggery piece. Pulse to a coarse, slightly grainy paste.

   Time: PT5M

6. Finish the Stuffing

   Pour the paste back into a mixing bowl, add chopped fresh coriander and 1 tsp salt (adjust to taste). Mix well; the stuffing should be moist but not runny.

   Time: PT2M

7. Stuff the Gourds

   Take each steamed gourd half and spoon the stuffing into the cavity, pressing gently with your fingers so the filling reaches the edges.

   Time: PT5M

8. Shallow Fry the Stuffed Gourds

   Heat the remaining 2 tbsp mustard oil in a wide skillet over medium‑low heat. Place the stuffed gourds seam‑side down and fry, turning occasionally, for 7–8 minutes until the outer skin turns golden and crisp.

   Time: PT8M

   Temperature: Medium‑low

9. Coat with Remaining Stuffing and Herbs

   When the gourds are golden, add any leftover stuffing and a handful of chopped coriander to the pan. Toss gently to coat the gourds, allowing the flavors to meld for 1–2 minutes.

   Time: PT2M

   Temperature: Medium‑low

10. Serve

    Transfer the stuffed bitter gourds to a serving plate. Serve hot with roti, paratha, or plain rice.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

10 g

Fiber

4 g