Bharwa Karela ( stuffed bitter gourd)

Every food I cook has a memory associated with it. I think it’s very common and everyone can have a story or memory associated with food they eat. I remember going to Punjab and my mum use to pack bharwa karele & paratha for our journey . She would never allow us to eat in any station as food served in local stations are unhygienic and unhealthy. Its so damn nostalgic . I miss those golden days 😦

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Ingredients

  • 8 small karela/bitter gourd
  • 1 medium size onion
  • Half inch ginger
  • 3-4 pods of garlic
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • ¼ tsp garam masala
  • 1 tsp amchur powder
  • 1/2 tsp fennel powder/saunf powder
  • 3 tbsp oil
  • Salt as required
Process
  • Wash the bitter gourd and peel the skin and collect the skin in a bowl , add 1/2 tea spoon salt and mix well. Keep aside.
  • Vertically cut each karela keeping the base intact and remove the seeds with your hands or scrape with a small spoon.Take 1 tspn salt, apply the salt all over the surface of each karela and leave them for half an hour. (this will help you in removing the bitterness).
  • Wash the skin of the gourd and keep aside.
  • Also wash the gourd 2-3 times and squeeze all the water from it.
  • Now puree the onion,ginger & garlic together.
  • Heat 2 tbsp oil in a pan and add hing , cumin seeds into it.
  • Add Onion ,ginger & garlic paste & fry for a min or two.
  • Now add turmeric powder, coriander powder and anise powder to it.
  • Now add the skin of the karela and garam masala , red chilli powder and salt into the masala and mix well.
  • Roast the masala for 6-7 minutes. Let it cool.
  • Stuff each gourd with the masala equally. Press the masala well into the gourd so it settles down (tie with a thread if you want,this will help to keep it intact and the masala will not come out.)
  • Heat 3 table spoon oil in a pan and put the stuffed gourd one by one into the pan.
  • Cover the pan and cook the gourd on a medium flame for 6-7 minutes.
  • Flip the gourdin between so that it gets evely cooked from all side, and are brown.
  • Serve it with poori, parantha, chapati or naan.

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