Bharwan Nariyal Karelaby Anjana RaoCreated on 11th Jan 2016

  • Bharwan Nariyal Karela, How to make Bharwan Nariyal Karela
  • Bharwan Nariyal Karela, How to make Bharwan Nariyal Karela
  • Bharwan Nariyal Karela, How to make Bharwan Nariyal Karela
Bharwan Nariyal Karelaby Anjana Rao
  • Bharwan Nariyal Karela (77 likes)

  • By Anjana Rao|
    Created on 11th Jan 2016
  • Prep Time30mins
  • Cook Time20mins
  • Serves4People
Bharwan Nariyal Karela

Ingredients

  • 250 gms Karela/Bitter gourd
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tsp oil
  • For Nariyal/Coconut Masala:
  • 1 cup scraped fresh coconut
  • 6 cloves of garlic
  • 1 tsp jeera
  • 1 tsp mustard seeds
  • 5 to 6 kashmiri red chillis (You can use any other variety red chillis)

Steps

  1. Cut the karela into 2” or 3” pieces and boil in salt and tumeric water until tender. Drain the water and let the karela pieces cool down. Scrape out the seeds (if you don’t like!!)
  2. To prepare the nariyal masala; grind coconut, garlic, jeera, mustard seeds and red chillies to paste.
  3. Heat 1 tsp oil in a kadai and cook the nariyal masala for 4 to 5 minutes and let it cool down slightly.
  4. Stuff the karela with the masala.
  5. Heat 1 tsp of oil and tip in the stuffed karela and left over masala and little water and cook over medium flame for 10 to 12 minutes.
  6. Garnish with coriander leaves. Serve hot with rotis or rice.
    comment 2
    Vaishali Sankhayan 6 days ago

    I used 6 kashmiri red chillies. The recipe is great . I added 1 tsp of jaggery and 1 tsp of tamarind after reading the comments . Thanks to them and you anjana the dish turned out perfect. Thank you.

    comment 2
    Vaishali Sankhayan 6 days ago

    I used 6 kashmiri chillies.

    comment 2
    Anjana Rao 6 days ago

    For red color use Kashmiri/Bydagi chillies @Vaishali Sankhayan

    comment 2
    Vaishali Sankhayan 7 days ago

    I tried the recipe . And it has come out yellow in colour unlike what's in the pic . Any tips ? I would like it red without any colouring agent.

    comment 2
    Anjana Rao 8 months ago

    Thanks @Bhachandra Bilgi

    comment 2
    Bhalchandra Bilgi 8 months ago

    i am vety happy ilike this recipe

    comment 2
    Anjana Rao 9 months ago

    Very happy that you loved the recipe @Samidha Doshi...definitely adding jaggery cuts down the bitterness

    comment 2
    Samidha Doshi 9 months ago

    I tried this receive and it came out really well. I added a bit of salt and jagerry as well as I was unsure whether the bitterness would hav reduced or not.

    comment 2
    Anjana Rao 10 months ago

    I am happy you liked it @Sindhu Naragoni Yes adding tamarind does help cut the bitterness

    comment 2
    sindhu naragoni 10 months ago

    hello mam...i have tried this recipe. since karela was too bitter i added a tsp tamarind paste and another teaspoon of jaggery ,1/4rth cup water and let it simmer for few minutes until the water evaporates....jaggery cut thw bitterness and my family loved the curry

    comment 2
    Anjana Rao 10 months ago

    Thanx @Ketaki Malhotra

    comment 2
    Ketaki Malhotra 10 months ago

    great idea...

    comment 2
    Madhuri Sankhyan a year ago

    I ll surely try it

    comment 2
    Anjana Rao a year ago

    Your most welcome @Pernita Thakur

    comment 2
    Pernita Thakur a year ago

    Thanks for this recipe

    comment 2
    Chandrika Gajjar a year ago

    nice

    comment 2
    Anjana Rao a year ago

    Thanks:) do try it out @ Ritu Sharma

    comment 2
    Ritu Sharma a year ago

    Yummy, nice recipe :)

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