Bharwa Karela (Stuffed Bitter Gourd)

Karela is famously bitter, but Punjabi mothers know how to tame it: salt and squeeze the gourds, then fill them with caramelised onion, fennel, amchur and a touch of jaggery and fry slowly until crisp. The result is bold, sweet, sour and only gently bitter.

Video by Chef Ranveer Brar on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 30 min
• Rest 30 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Punjab

Ingredients

• 6 small bitter gourds (karela)
• 1 tsp salt + ½ tsp for the filling
• 4 tbsp mustard oil
• 2 onions, finely chopped
• 1 tbsp coriander powder
• 1 tsp fennel powder
• 1 tsp amchur
• 1 tsp Kashmiri chilli powder
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp jaggery
• kitchen string or toothpicks

Method

1. Scrape the rough skin lightly, slit each karela lengthwise and scoop out the seeds. Rub inside and out with 1 tsp salt and rest 30 minutes, then squeeze and rinse.
2. Fry the onions in 2 tbsp oil until golden. Add all spices, jaggery and ½ tsp salt and cook 2 minutes.
3. Stuff each karela with the filling and tie with string or close with toothpicks.
4. Heat the remaining oil, add the karelas, cover and cook on low heat for 20–25 minutes, turning often, until tender and crisp all over.
5. Remove the string and serve with dal and roti.

Tip: Salting and squeezing removes much of the bitterness – don't skip it.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.