Bharwa Karela / Stuffed Bitter Gourd

                                                                               

If there was one vegetable I hated with a vengeance when I was a kid it was karela! I couldn't imagine what anyone found to like in this most bitter of vegetables. I used to gaze in astonishment at my dad who ate it with relish. Gradually, after marriage, I learnt how to prepare it as I found out that my husband too enjoyed it. From cooking to eating a little portion each time...slowly I developed a taste for karela.... and now I have also joined the ranks of karela fans!! Who would have thought!!

This is my mother in law's recipe which I am sharing here. She uses the spices used in pickles along with a generous amount of garlic to make the filling for this stuffed karela recipe. To allay the bitterness the karela is sprinkled with salt before cooking and a little jaggery is added to the filling.

Ingredients: 

10 small karela ( bitter gourd)
1 small onion
1 tbsp garlic
1 or 2 whole dry red chillies
1 tsp whole coriander seeds
1/4 tsp  methi dana (fenugreek seeds)
1/4 tsp  kalonji (nigella seeds)
1/2 tsp ajwain ( carom seeds)
1 tsp saunf ( fennel seeds)
Salt to taste
1 tsp gur ( jaggery)
1 tsp amchur ( dry mango powder)
2 tbsp oil

Method:    Scrape off the skin of the karela and make a slit lengthwise.  Sprinkle salt and leave aside for sometime. In a pan put water to boil and add the karela. Remove from flame when karela is slightly tender but still firm. Drain water and keep aside. Meanwhile in a pan dry roast  red chillies, coriander seeds, methi, kalonji, ajwain and saunf. Do not let the spices darken. The idea is to heat slightly so the aroma is enhanced while also making it easier to grind.  Coarsely grind the roasted ingredients and then add  onion, garlic and grind again. To this mixture add salt, gur and dry mango powder. Mix well. Using a spoon pack the prepared filling into each karela.  
                                                                         
                                                                           

         


In a heavy bottom pan heat oil. Add the stuffed karela. Fry on high flame for 2 minutes and then lower flame and cover. Cook till karela is lightly roasted. As the karela is already boiled, it should not take too long.  Do not overdo the browning or the karela will become hard. Serve hot or at room temperature.