Enjoyed your regional fare..I’m not a fan of bitter gourd but my hubby is.

It is a dry karela sabazi, mixed with crisp onion. Looks super tempting Nisha, seriously those Punjabi Bharwan karela rocks.This website uses Google analytics cookies to count visits and traffic sources, so we can measure and improve the performance of our site. Punjabi bharwan karela – Bittergourds stuffed with a spicy and tangy onion masala, fried until they become crispy and tender. Add 2 tsp oil and mix well to form a smooth paste.7. Rub a little amount on peeled and washed karela and keep it there for few hrs. Leave it aside for 20 minutes. Add if required.15. yum……….im drooling here………..never come across stuffed bittergourd. Heat oil in a cast iron pan (or any heavy bottomed pan). Bookmarking!I love the pictures and the way you have presented the dish.
One of the best ways to use bitter gourd in your meals. They help us know which pages are the most and least popular and see how visitors move around the site. Once it softens, add besan and all the spice powders. loving the idea……..My favourite veggie in mt favourite way. Serve hot with chappatis or parathas in lunch, dinner or brunch. Remove and drain the excess oil. Squeeze the excess water out and pat them dry gently. Let it sweat and the onions turn golden brown. It is a side dish and rich in nutrition. With the help of a thread tighten the masala filled karela so that while frying them, masala remain in place.8.

One of the best ways to use bitter gourd in your meals.Bitter gourds are not the favourite veggie for many, especially kids. Keep the flame low to medium. Punjabi bharwan karela – Bittergourds stuffed with a spicy and tangy onion masala, fried until they become crispy and tender. Fry on medium flame for 5 to 6 minutes.4.

5. Remove gram flour in a plate. But, keep in mind, the bitterness cant be removed completely. My mom always used to make Punjabi bharwan karela recipe (stuffed bitter gourd) for us, and now I’ve taken it over. Love it nishaI love bitter gourd and this looks like a lovely way to have them. The easy-to-make side dish is made with bitter gourd (karela), green chili, onion, tomato, garlic paste, ginger paste, and a melange of spices which balances the bitterness of karela. A yum and delicious way to eat scrapes of karela.

Serve them with roti or phulkas. This is done so as to overcome their bitterness.2. Karela is also known as bitter melon and well known in nothern parts of India. Coat it with layer of salt and keep it for 5 to 6 hrs. Spread it a little and scrape the inside clean. Place the stuffed bitter gourd carefully in a single layer. Bitter gourds are not the favourite veggie for many, especially kids. Then wash them well in cold water. For that I have a trick.

Handle it gently so that it does not break into two.

Keep stirring until the onions brown nicely. Heat 1 tablespoon oil in a pan over medium high. Her signature karela was “besan ka karela” (gram flour bitter gourd dumplings). Intaking them regularly is good for health.

https://hebbarskitchen.com/stuffed-karela-recipe-bharwa-karela Even those who may not like this vegetable will surely drool over it..very good choice!

So today’s recipe feature bitter gourd as the star ingredient. But they are one of the highly nutritious veggies available out there. Wash again and completely dry the karela.

Looks really appetizing!Beautifully presented…I dont like Karela…But I want to grab this now….awesomeLove the whole presentation Nisha. Heat oil in pan to shallow fry karele. Let it cool. Now, carefully stuff the filling inside each bitter gourd and tie them with a string, so that it does not fall apart. Though I am not a great fan of karela, I am sure my husband will love this version.These stuffed karelas look so spicy and absolutely yum. This dry and tasty karela sabzi is a quick and easy version which is often made in our house, when we do not have enough time for making bharwan karela ( stuffed karela – Bitter Gourd sabzi ) . Then rub salt on the inside and outside of the bitter gourd. Add salt, keep its quantity low, as karela also has salt masala Check seasoning. Mostly we also add raw mango or dry mango powder too but this version with besan and peanuts sounds more interesting, I will give it a try.omg! Remove the seeds and white part. Rubbing salt also does the same. This post is for Blogging Marathon 88 under the theme “Regional cuisine”. Yet another exotic and rare recipe from the Punjab region. I can have karelas any time of the day..How delicious those stuffed bitter gourd looks, its been a while i prepare bittergourd at home. You just might be surprised how delicious karela scrapes/karela can taste if they’re prepared right. Stuffed with aromatic masala and pan fried until they become crispy.It is a bit time consuming but the end product is worth every minute spent. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM #88 Do not forget to subscribe to our monthly newsletter!We love making this bharava karela in summer days but tell you what we also stuff back in the sides and inside of it after sauteeing with onions. But they are one of the highly nutritious veggies available out there. I bet it will vanish the bitter taste of karela and are now ready to make yummy and delectable aloo with bharwa karela.1. Bharwan Karela | Stuffed Bitter Gourd Recipes : Bharwan karela (stuffed bitter melon) is a traditional Punjabi dish.

https://www.indicuisine.com/aloo-karela-ki-sabji-recipe-bitter-gourd-vegetable Adding onion to the stuffing is a nice idea.The filling sounds very tasty.

This can be a perfect recipe to serve in buffets. Once it is hot, add the onions, garlic and little salt. Mix the fried bitter gourd and potatoes with fried onions.14.
Keep turning and cook them until they brown on all sides. Stuffed n fried. Slit them lengthwise and keep aside.3.

Slit vertically to create a opening. Scraping the sides and removing the seeds helps in removing the bitterness of the bitter gourd. Follow a step by step … After it cools down add red chili powder, coriander powder, turmeric powder and salt. Now, take a pan and add gram flour (besan).