Bharwan karele
AI-drafted · awaiting admin review
Bitter gourds stuffed with a spiced onion and amchur filling and slow-cooked in mustard oil until tender and caramelised.
Region: PunjabOccasion: Summer meals; travel foodTime: 1 hourServes: 4Vegan
Ingredients
- 6 small bitter gourds (karela)
- 2 tsp salt for rubbing
- 3 onions, finely chopped
- 1 tsp fennel seeds, 1 tsp coriander powder, 1 tsp red chilli powder, ½ tsp turmeric
- 1½ tsp amchur (dry mango powder)
- 1 tsp jaggery or sugar (optional)
- 4 tbsp mustard oil
- Thread to tie (optional)
Method
- Scrape the rough skin of the karelas lightly, slit each down one side and remove large seeds. Rub inside and out with salt and leave for 30 minutes. Squeeze and rinse to reduce bitterness.
- Heat 1 tbsp oil and fry the onions until golden. Add fennel, all the powdered spices, amchur, jaggery and a little salt. Cook 2 minutes and cool.
- Stuff each karela firmly with the onion mix. Tie with thread if needed.
- Heat the rest of the oil in a wide pan, arrange the karelas in one layer, cover and cook on low heat for 20–25 minutes, turning now and then, until soft and browned all over.
- Add any leftover filling in the last 5 minutes. Serve with roti or paratha.
History
Stuffed vegetables cooked slowly in mustard oil are a homestyle tradition in Punjab, where bitter gourd grows well in the hot months.
Significance
Because they keep well for a day or two, bharwan karele are packed with parathas for long journeys and pilgrimages.