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Bharwan Karela Recipe | Stuffed Bitter Gourd | How to Make Non-Bitter Karela
Namaste friends! Summer means an abundance of bitter gourds (karela) in the market. Today, we’re making **Bharwan Karela**—a delicious stuffed bitter gourd recipe that’s **not bitter at all**! Perfect with roti or rice, this dish is packed with flavors and nutrients. Follow the step-by-step guide below to make it at home.

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Ingredients:
* Karela Prep:*
500g bitter gourds (karela)
Salt (for removing bitterness)

**For Stuffing:
1/2 tsp fenugreek seeds (methi)
1 tsp cumin seeds (jeera)
2 tsp fennel seeds (saunf)
2 tsp coriander seeds (dhania)
5–6 garlic cloves
3 green chilies
1-inch ginger
1/2 cup peanuts (or roasted chana)
5–6 medium onions, finely chopped
3–4 tbsp mustard oil (or any oil)
1/4 tsp asafoetida (hing)
1 tsp turmeric powder
1 tsp red chili powder
2 tsp dried mango powder (amchur)
1/2 tsp regular salt
1/2 tsp black salt

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Step-by-Step Instructions:

Step 1: Prepare the Bitter Gourds
1. Peel the karela lightly (don’t remove all the skin).
2. Slit them lengthwise, scoop out the seeds, and keep the peel and seeds aside.
3. Rub salt inside and outside the karelas. Let them sit for 1 hour in sunlight (or 2–3 hours at room temperature) to remove bitterness.

Step 2: Make the Spice Mix
1. Dry roast methi, jeera, saunf, and dhania for 1–2 minutes. Coarsely grind them.
2. In a mixer, grind peanuts, garlic, ginger, and green chilies into a coarse paste.

Step 3: Prepare the Stuffing
1. Heat mustard oil in a pan. Add hing and chopped onions. Sauté until golden.
2. Add the peanut-garlic paste and cook until raw smell disappears.
3. Add the reserved karela peel and seeds, followed by turmeric, red chili powder, amchur, regular salt, and black salt.
4. Mix in the roasted spice powder and cook for 3–4 minutes. Let the mixture cool.

Step 4: Stuff and Cook the Karelas
1. Rinse the karelas to remove excess salt and pat dry.
2. Stuff them generously with the prepared mixture and press to seal.
3. Shallow fry in mustard oil on low heat, turning occasionally, until golden and crispy (about 10–12 minutes).

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*Pro Tips:*
✔ Mustard oil enhances the flavor, but any oil works.
✔ Amchur (dried mango powder) balances bitterness—don’t skip it!
✔ Low-and-slow frying ensures crispy, non-oily karelas.

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Why You’ll Love This Recipe:
✅ Very Low bitterness—thanks to the salting technique.
✅ Crunchy peanuts and aromatic spices make it irresistible.
✅ Perfect for diabetics—karela is known for its health benefits!

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*#BharwanKarela #StuffedBitterGourd #HealthyRecipes #IndianCuisine #SummerSpecial*

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