Dish
Bharwan karela
Stuffed Bitter Melon
Bharwan karela is made by first slicing the bitter gourds in half and removing the seeds. The gourds are then stuffed with a mixture of spices, including cumin, coriander, and turmeric. The stuffed gourds are then cooked in a tomato-based gravy until tender. The dish is typically served with rice and dal.
Origins and history
Bharwan karela has been a popular dish in North India for centuries. The dish is believed to have originated in the Punjab region of India and has since spread throughout the country.
Dietary considerations
High in fiber, low in fat
Variations
There are many variations of Bharwan karela, including using different types of spices or adding vegetables to the stuffing. Some recipes also call for the addition of yogurt or cream to the gravy.
Presentation and garnishing
Bharwan karela should be presented on a platter or plate with a garnish of fresh herbs or chopped nuts. The dish should be served hot.
Tips & Tricks
To reduce the bitterness of the gourd, it is important to soak the sliced gourds in salt water for at least 30 minutes before stuffing them. This will help to remove some of the bitterness and make the dish more palatable.
Side-dishes
Bharwan karela is typically served with rice and dal, but can also be served with naan or roti. It pairs well with a cool cucumber raita or a spicy pickle.
Drink pairings
Bharwan karela pairs well with a light beer or a sweet lassi. The bitterness of the gourd is balanced out by the sweetness of the lassi.
Delicious Bharwan karela recipes
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