Bharwa Karela/Stuffed Bitter Guard
Stuffed Bitter guard, i never imagined that one day i will be a master of this recipe. I learned making this from my sister. She use to make this stuffed karela and it tastes awesome. I make them two ways. Here i am posting one way, for another method you have to wait. Will post soon. My husband always bring this green bitter veggie and ask to make it. I also make jhatpat Chatpata Karela fry which is another Favorite in my home.
You need to work bit longer to make it. but once you know the method and points (see notes) you need to remember, then you can make it within 30 min. I made few mistakes in the starting like i forgot to squeeze out the water from filling, secondly i fried them in kadai and it took long time to cook them, then i learned from my mistakes and now i can make them any time. So don't worry if you made some mistake or forget something, just go ahead one day you will be a master of it and if somebody don't like this veggie in your house. Then try this, you will be more then happy to watching them relishing it.
Karela/Bitter guard- 7-8 pieces
Onion - 2 medium
Tomato -2 medium
Ginger - i inch piece
Garlic - 5-6 pods
Kairi/Kacha aam/Raw mango - 3-4 (i used only 1)
Achoor Pdr - 2 tsp (i used 3 tsp)
Coriander Pdr - 1 tsp
Red Chilly Pdr - 1 tsp
Salt - 1 1/2 tsp
Take your ingredients
Peal the skin and make slit in it leaving the corners intact
Now take out the inner flesh with help of spoon or knife or with hand, Now its hollow from inside
Grate (not puree) onion, tomato, garlic, ginger, garlic and raw mango
Add all spices in it
Now just before stuffing karela squeeze out the masala (not very much some moisture should be there) and keep it aside
Now heat at least 3-4 tbsp oil in a flat pan (not kadai)
Keep one by one stuffed karela in pan and start frying them
(if your karelas are hard and can keep the stuffing intact without tying them with thread then turn them and fry from both sides otherwise you have to tie karelas with thread)
I made two batches and second batch was with thin skin so i tied them before frying
Now remove their thread if using
(be careful it would be very hot)
Garnish with anything you want
paneer, chopped onion, coriander leaves etc.
Sending to Srivalli's event http://cooking4allseasons.blogspot.in/2012/08/announcing-30-minutes-mela.html
Sending this to Jagruti's event http://www.jagrutidhanecha.com/2012/09/announcing-event-im-well-stuffed.html
Sending this to
FEAST FOR YOUR GURU happening @ my friend viji's blog
- Squeezing stuffing before stuffing is very important other wise water will ooze out while frying and will make oil spreading badly.
- Always taste stuffing after squeezing water as water constant will remove spices. If you feel something missing then add that spice.
- Use pan for frying instead of kadai, In kadai you can fry only 3-4 karela at a time, you need to keep an eye and continuously stirring, stuffing will come out while stirring. So batter use pan you can fry whole batch at once, no stirring required, if pan is full then no thread is required for tying.
- If you feel that after stuffing karela is soggy or loose then take a thread (swing cotton thread not wool) and tie around karela, don't make knots.
- Remove thread before serving.
- For real taste/raw mango is preferred but you can use amchoor pdr as well.
HOPE YOU WILL LIKE IT