Bharwa Karela Fry recipe is nothing but stuffing the masala in the bitter gourd and frying it. Yummy, delicious and spicy, this dish is just perfect for the winter days.
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I am totally surprised that I haven’t yet posted this recipe of Bharwa Karela Fry recipe on my blog. This is one dish that is such a favorite with my hubby dearest.
To be honest, I have never really enjoyed the bitter gourd. Though my Ammi used to always rave about the benefits of the karela, I would run a mile whenever it was made.
But after marriage, this happened to be quite a favorite for my hubby. And slowly the taste of the bharwa karela fry recipe grew on me too. And now I totally love it.
Though I am not sure how much the Bharwa Karela Fry recipe would classify as healthy. What with the boiling and frying part, still I am so glad this vegetable has made into my favorite list
As we do not get such small karelas or the bitter gourd in Dubai, I would simply make slices and fry them with the masala. As I am in India now, we get beautiful and small karelas. Making the bharwa karela fry with these small bitter gourd simply elevates the taste of already yummy recipe.
And it leaves me no excuse not to be making this ever so often. I am almost making this every week since I have landed in India.
To remove the bitterness of this vegetable, we would add some yogurt and lightly boil them. Then fill in the spice and fry them till lightly crisp.
The spice mix is pretty simple to make too. All we would need is garlic, red chilli powder or whole dry red chili and some dried desiccated coconut. Sometimes I would just make it with only garlic and red chili powder if I do not have the dried coconut at home.
We would fill in this spice mix in the karela and then tie them up with a string before frying. The tying helps the masala to stay intact within the karelas. But if the masala spills out, then do not worry. It is perfectly normal for that to happen.
So let’s get started with the Bharwa Karela Fry, Stuffed Bitter Gourd Fry
- 250 gms small bitter gourd / karela
- 2 tbsp yogurt
- juice of 1 lemon
- salt to taste
- 1 pod of garlic
- 2 tsp red chili powder
- 2 tbsp dried desiccated coconut
- 1/2 cup oil for frying
- thread or string for tying the karela
Scrape the outer part of the bitter gourd. Make a slit on one side. If the seeds are too hard, then remove them. Wash and set aside.
Beat the yogurt and add salt. Mix in a cup of water to this yogurt to make buttermilk.
Next add the lemon juice to this buttermilk.
Add the bitter gourd to this buttermilk and bring to a boil.
Stir in between. Cook till all the water dries up. (You will notice that the karelas have changed their color by now and are tender.)
Allow them to cool down while you get the masala for stuffing ready.
Remove the cloves from the garlic and peel them. Grind this to a find paste.
Add red chili powder and dried coconut to the garlic paste. Mix well to make a thick paste.
Take one boiled karela, stuff the garlic masala inside it, tie with a thread firmly and set aside.
Repeat with all the karelas.
Heat oil in a kadai and fry the stuffed bitter gourd on low heat till they are crisp on the outside.
Serve with plain steamed rice with a dash of ghee on it.
The bharwan karela fry stays good for a week if you do not add any water in the masala.
Signing off until next time,
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