Stuffed Roasted Bitter Gourd | Bharwan Karelaby Deepali Jain

  • Stuffed Roasted Bitter Gourd | Bharwan Karela, How to make Stuffed Roasted Bitter Gourd | Bharwan Karela
Stuffed Roasted Bitter Gourd | Bharwan Karelaby Deepali Jain
  • Stuffed Roasted Bitter Gourd | Bharwan Karela (63 likes)

  • By Deepali Jain|
    Last updated on Mar 22nd
  • Prep Time90mins
  • Cook Time20mins
  • Serves10People
Stuffed Roasted Bitter Gourd | Bharwan Karela


  • 1 kilogram of raw mango
  • 1 kilogram of bitter gourd (karela)
  • 4 teaspoon of coriander powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of chilli powder
  • 21/2 teaspoon of fennel seeds (saunf)
  • salt to taste and some extra for rubbing in the gourd
  • 2 tablespoons of mustard oil for roasting


  1. Wash the bitter gourd thoroughly. Using a serrated knife scrape off the ridges of the bitter gourd and collect them in a bowl. Do not throw away the scraping.
  2. Cut the bitter gourd lengthwise on one side leaving the ends intact for easy opening to fill them. Liberally rub the bitter gourd inside and outside with salt and set out in sun for couple of hours.
  3. In the meanwhile, peel and grate the raw mango. Wash the salted bitter gourd thoroughly and then squeeze it to remove excess water. Also squeeze the bitter gourd scraping to remove the bitter juices. You may collect the bitter juice.
  4. Now mix the scraping, spices and raw mango together in a large bowl. Using your thumb and forefinger, open the split bitter gourd and generously fill it with the prepared filling.
  5. Heat a flat bottom wide skillet. Add mustard oil. Now gently place prepared bitter gourds side by side, leaving enough space to turn them around.
  6. Roast on slow flame till done. You can cover the lid for few minutes for faster cooking. Serve as a side dish or pickle as per your preference.
My Tip: You can skip tying the thread if you are comfortable turning it around. If you do not like it burnt, you can cook completely covered and remove from flame when it is tender. If you salt and wash them as detailed above, the bitterness is almost nil. At my place it is described as both a pickle (when eaten for adding extra taste to a meal) or a side dish (when eaten like a dish). So eat as you like and enjoy.
    comment 2
    Christine Miranda 19 hours ago

    Thanx f r this lovely dish.

    comment 2
    Deepali Jain 8 months ago

    Thank you Kavita and Tultul

    comment 2
    Kavita Dewani 8 months ago

    it is very good

    comment 2
    Tultul Sengupta 8 months ago

    Really it is too good.

    comment 2
    Deepali Jain 8 months ago

    Rewa, rubbing with salt usually takes care of the bitterness.

    comment 2
    Bindu Sharma 8 months ago


    comment 2
    Rewa Chadha 8 months ago

    Hi Deepali ! went through your recipe of making karela .I found the procedure exactly the same as done by me. But the problem is that still the karelas when made turn out very bitter. Can u tell me why is it so nd what else can be done to improve it. Hope to have ur response.

    comment 2
    Deepali Jain a year ago

    you are very welcome Shilpi

    comment 2
    Shilpi lala a year ago

    Yay! I always wanted to learn this recipe! Thanksss :D

Rate it!