Скачать или смотреть Bharwa Besan Karela | भरवा बेसन करेला | Chef Harpal Singh

Bharwa Besan Karela is a traditional Indian dish that features bitter gourd (karela) stuffed with a spiced gram flour (besan) mixture. This dish is especially popular in North Indian cuisine and is valued for its distinct flavors, health benefits, and the artful way it makes bitter gourd more palatable. This dish is a testament to Indian cuisine's ability to turn an intensely bitter vegetable into a delectable, nutrient-rich delicacy.

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Ingredient quantity
Bitter gourd 7 no
Water for boiling
Turmeric powder 1 tsp
Salt to taste
Oil 1 tbsp
Cumin seeds 1 tsp
Ginger chopped 1 tbsp
Green chilli chopped 3-4 no
Onion chopped 1 no
Coriander powder 1 ½ tbsp
Cumin powder 1 tsp
Red chilli powder 1 ½ tsp
Turmeric powder 1 tsp
Dry mango powder 1 ½ tsp
Fennel powder ½ tsp
Garam masala 1 ½ tsp
Salt to taste
Coriander chopped 2-3 tbsp
Gram flour ½ cup
Water as required
Mustard oil 3-4 tbsp
Onion 2 no
Green chilli slit 3 no
Dry mango powder 1 ½ tsp
Red chilli powder 1 tsp
Garam masala 1 tsp
Tomato 2 no

Method :-

1. Wash the karelas, scrape off the rough skin, and make a slit down one side, taking care not to cut all the way through. Scoop out the seeds.
2. Take a rough skin of karela and add in a muslin cloth and squeeze out the juice in bowl.
3. Place a kadai on medium flame and add turmeric powder, salt and peeled karela boil well for 15 minutes.
4. In that kadai heat oil and add cumin seeds, chopped ginger, chopped green chilli and chopped onion sauté well.
5. Add coriander powder, cumin powder, red chilli powder, turmeric powder, dry mango powder, fennel powder, garam masala and salt mix well.
6. Now add chopped coriander, gram flour and water. Place a lid on top and cook for a minute.
7. Turn off the heat and side out in a bowl. Allow the mixture to cool slightly.
8. Fill a portion of the prepared mixture into each slit bitter gourd and keep a side.
9. Heat the mustard oil in a kadai, add the stuffed karela and place lid on top to cook well.
10. Cook on a medium flame till they turn golden brown in colour from all the sides.
11. Take onion and cut it into small cubed. Add in karela and green chilli slit mix well.
12. Add dry mango powder, red chilli powder and garam masala.
13. Take tomato and cut it into cubed and add in kadai.
14. Place a lid on top of kadai and cook for a minute.
15. Turn them occasionally until they are evenly browned and cooked through.
16. Side out karela in serving plate and enjoy with roti or paratha.


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