Punjab

Bharwan karela

Name: Bharwan karela
Total time: 1 h
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 6 medium bitter gourd (bitter melon); 2 tsp plus to taste salt; 2 medium finely chopped onion; 3 tbsp mustard oil; 1 1/2 tsp crushed fennel seeds; 1/4 tsp turmeric (ground turmeric); 3/4 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1 1/2 tsp dry mango powder; 2 tsp grated jaggery; 1/2 tsp garam masala

Bitter gourd stuffed with a tangy onion masala. For people who know bitter is a flavour, not a flaw.

60 minTime

2 gProtein each

mediumSpice

Taming the bitter gourd2 chapters · 1 min read

Make it your way

Grandma's waySalted, stuffed, slow fried. The Punjabi way.

The original

153kcalsame

2 gproteinsame

6 gfibresame

60minutessame

Classic bharwan karela.

Per serving, worked out from the ingredient table.

Ingredients

Bitter gourd (bitter melon)6 medium

Salt2 tsp, plus to taste

Onion2 medium, finely chopped

Mustard oil3 tbsp

Fennel seeds1½ tsp, crushed

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Dry mango powder1½ tsp

Jaggery2 tsp, grated

Garam masala½ tsp

Method

4 steps

1Scrape the rough skin lightly, slit each karela lengthwise and remove large seeds. Rub inside and out with salt and rest 30 minutes.
2Rinse and squeeze the karelas. Heat 1 tbsp oil, fry onion until golden, then add fennel, powders, amchur and jaggery and cook into a thick masala.
3Stuff each karela with the masala and tie with thread if needed.
4Heat the remaining oil, lay the karelas in a single layer, cover and cook on low, turning every few minutes until tender and dark all over.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Bharwan karela

Bitter gourd stuffed with a tangy onion masala. For people who know bitter is a flavour, not a flaw.

60 minTime

2 gProtein each

mediumSpice

Taming the bitter gourd2 chapters · 1 min read

Make it your way

Grandma's waySalted, stuffed, slow fried. The Punjabi way.

The original

153kcalsame

2 gproteinsame

6 gfibresame

60minutessame

Classic bharwan karela.

Per serving, worked out from the ingredient table.

Ingredients

Bitter gourd (bitter melon)6 medium

Salt2 tsp, plus to taste

Onion2 medium, finely chopped

Mustard oil3 tbsp

Fennel seeds1½ tsp, crushed

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Dry mango powder1½ tsp

Jaggery2 tsp, grated

Garam masala½ tsp

Method

4 steps

1Scrape the rough skin lightly, slit each karela lengthwise and remove large seeds. Rub inside and out with salt and rest 30 minutes.
2Rinse and squeeze the karelas. Heat 1 tbsp oil, fry onion until golden, then add fennel, powders, amchur and jaggery and cook into a thick masala.
3Stuff each karela with the masala and tie with thread if needed.
4Heat the remaining oil, lay the karelas in a single layer, cover and cook on low, turning every few minutes until tender and dark all over.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bharwan karela

Make it your way

Ingredients

Method

Bharwan karela

Make it your way

Ingredients

Method

Make it a meal