Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableBharwa Karela
Everyday meals · Hindi
Bharwa Karela
from the Sindhi table.
Stuffed bitter gourd balanced with spice, texture and the kind of acquired taste that becomes a lifelong favourite.
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Written recipe
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Written recipe adapted from the Bharwa Karela (Das Karela) chapter of the shared cookbook manuscript.
Ingredients
- 6–8 medium bitter gourds (karela)
- Karela peels from the prepared gourds
- 1 cup besan (gram flour)
- 1 medium onion, finely chopped
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp amchur powder
- Salt to taste
- 2 tbsp oil for the stuffing, plus oil for shallow frying
- Toothpicks or thread
- Fresh coriander leaves for garnish
Method
- Wash the bitter gourds and trim the ends. Slit each lengthwise from one side, leaving it connected on the other side, and scrape out the seeds and pith.
- Sprinkle salt inside and outside, rest for 20–30 minutes, then rinse thoroughly.
- Salt the karela peels and rest them for 15 minutes. Squeeze out their water.
- Heat 2 tbsp oil, roast the onion for 2–3 minutes and add the karela peels. Add coriander powder, turmeric, chilli powder, amchur and salt; cook for 2 minutes.
- Add the besan and cook on low heat for about 5 minutes, until fragrant. Cool the stuffing slightly.
- Fill the bitter gourds with the stuffing and secure them with toothpicks or thread.
- Shallow-fry in oil, turning occasionally, until the gourds are tender and golden. Remove the toothpicks or thread, garnish with coriander and serve with roti, naan or rice.