Bharwa Karela | How to make Bharwa Karela

By Ruksar Khan  |  5th Oct 2016  |  
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  • Bharwa Karela, How to make Bharwa Karela
Bharwa Karelaby Ruksar Khan
  • Prep Time

    90

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

16

0





About Bharwa Karela Recipe

Bittergourd (Karela) filled with tasty traditional Indian masala.

Bharwa Karela is one dish which makes its accompaniments tastier. With the right mix of flavours, Bharwa Karela has always been everyone's favourite. This recipe by Ruksar Khan is the perfect one to try at home for your family. The Bharwa Karela recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bharwa Karela is 90 minutes and the time taken for cooking is 30 minutes. This is recipe of Bharwa Karela is perfect to serve 8 people. Bharwa Karela is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bharwa Karela. So do try it next time and share your experience of cooking Bharwa Karela by commenting on this page below!

Bharwa Karela

Ingredients to make Bharwa Karela

  • Bittergourd (karela) : 1kg
  • Akkha dhania : 5-6 tspn
  • Zeera : 6-7 tspn
  • garlic : 8-10
  • Dry red chilly : 10
  • Ajwain : 1 small tspn
  • kalonji (Mangrail): 1 small tspn
  • Khatayi : As per your preference
  • Bottlegourd seeds
  • methi seeds : 5-6 seeds
  • onion : 4-5
  • salt to taste
  • Thread

How to make Bharwa Karela

  1. Boil the bittergourd with salt till it becomes little soft.
  2. Now, remove the seeds from bittergourd by cutting the bittergourd but do not cut it all over just make a slit on 1 part and remove the seeds.
  3. Now, take dhania; zeera; dry red chilly; garlic and ajwain and roast them all separately 1 by 1 till the aroma comes. Then add kalonji, salt and khatayi and grind into a smooth paste.
  4. Then add the seeds into the paste and grind it roughly so that the seeds do not get totally crushed. Do taste the salt in the mixture.
  5. Now, in a wok heat oil add methi seeds and chopped onion. Fry the onion til it softens or gets pink colour.
  6. Now, add the prepared paste into the wok and mix well. Taste the salt and switch off the flame.
  7. When the mixture cools down; start putting it into the slitted bittergourd and tie it wid a thread rolling the thread nicely over the bottlegourd.
  8. Now, shallow fry the bittergourd.
  9. Tasty tangy bittergourd is ready. Can even store it for about a week. Best served with rotis.

My Tip:

Do boil the bottlegourd.

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