Stuffed Bitter Gourd (Bharwan Karela)

Ingredients

• 4 medium-sized bitter gourds 4 medium-sized bitter gourds
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon amchur (dried mango powder) 1 teaspoon amchur (dried mango powder)
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 2 tablespoons roasted peanuts, crushed 2 tablespoons roasted peanuts, crushed
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 5g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Wash the bitter gourds and scrape off the rough skin. Make a lengthwise slit on each gourd, keeping one end intact.
2. 2.
   Remove the seeds and pith from the gourds using a spoon. Sprinkle salt on the inside and outside of the gourds and let them sit for 15 minutes.
3. 3.
   Meanwhile, heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
4. 4.
   Add chopped onions and green chilies to the pan and sauté until the onions turn golden brown.
5. 5.
   Add ginger-garlic paste and sauté for another minute.
6. 6.
   In a small bowl, mix together turmeric powder, coriander powder, cumin powder, red chili powder, amchur, garam masala, and salt.
7. 7.
   Add the spice mixture to the pan and cook for 2-3 minutes until the raw smell disappears.
8. 8.
   Remove the pan from heat and let the filling cool down slightly.
9. 9.
   Stuff the prepared filling into the bitter gourds, pressing it firmly.
10. 10.
    Heat oil in a deep pan and carefully place the stuffed gourds in it.
11. 11.
    Cover the pan and cook on low heat for about 20-25 minutes, turning the gourds occasionally, until they are tender and cooked through.
12. 12.
    Sprinkle crushed roasted peanuts over the cooked gourds and garnish with fresh coriander leaves.
13. 13.
    Serve hot with roti or rice.

Treat your ingredients with care...

• Bitter Gourd — To reduce the bitterness of the gourds, sprinkle salt on the inside and outside and let them sit for 15 minutes before cooking.
• Roasted Peanuts — Crush the peanuts coarsely to add a crunchy texture to the filling.

Tips & Tricks

• Parboiling the bitter gourds before stuffing helps to reduce their bitterness.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Stuffed Bitter Gourd with a squeeze of fresh lemon juice for an extra tangy flavor.
• For a variation, you can add grated paneer (Indian cottage cheese) to the filling mixture.
• Leftover Stuffed Bitter Gourd can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Stuffed Bitter Gourd as a main course dish with roti (Indian bread) or steamed rice. Accompany it with a side of yogurt or raita to balance the flavors.

Presentation advice

Arrange the Stuffed Bitter Gourd on a platter, garnish with fresh coriander leaves, and sprinkle some crushed roasted peanuts on top for an appealing presentation. Serve it with a side of colorful pickles to add visual interest to the dish.