Bharwan Dhage Wale Karele
An authentic traditional Punjabi recipe of stuffed bitter gourd, best enjoyed with plain parantha. This age-old recipe is a favorite and can be stored in the refrigerator for later use.
Ingredients
Main Ingredients
- 1/2kgbitter gourd
- 2tbspsalt
- 1tbspturmeric powder
- 2cupsmustard oil
- 6pieceonion
Masala Stuffing
- 2tbspmustard oil
- 1tspsalt
- 1tspcumin seeds
- 1cuponion paste
- 1/4tspsalt
- 1tspred chili powder
- 1tspcoriander powder
- 1tspfennel seeds powder
- 1tspgaram masala
- 2tspanardana powder
- 1tspturmeric powder
How to make Bharwan Dhage Wale Karele
Preparation
Peel and remove 1/2 inch from both ends of the bitter gourds. Slit them and remove the seeds. Keep the peel for the masala stuffing.
Sprinkle salt and turmeric powder on the bitter gourds and peel. Rub the mixture and set aside for 2 hours.
Masala Stuffing
Wash the bitter gourds thoroughly.
Heat mustard oil in a pan and add salt to remove the pungent smell.
Add cumin seeds and onion paste. Cook for 2-3 minutes.
Add salt, red chili powder, coriander powder, fennel seeds powder, garam masala, anardana powder, and turmeric powder. Cook for 4-5 minutes on low heat.
Add the peel of the bitter gourds and cook for another 2 minutes. Remove from flame.
Stuffing and Cooking
Fill the bitter gourds with the masala and wrap them with a thread to seal.
Slit the onions and fill them with the masala as well.
Heat mustard oil and shallow fry the stuffed bitter gourds on low to medium heat until golden brown, about 15-20 minutes. Fry the onions too.
Serve with paranthas.
Tips & Tricks
Do not over-fry the bitter gourds; they should be golden brown.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000