Bharwan Karela For The Ones Who Are Bitter About Bitter Gourd

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Karela, the bumpy green gourd is one of the most condemned vegetable ever. We complain so much about its bitter taste that its immense heal benefits are often ignored.  Karela has insulin-like compound called Polypeptide-p or p-insulin which manage insulin adequately so that your sugar would be used adequately and not convert into fat, which would inevitably help in weight loss.

But making a plain karela fry or sabzi will make you hate the vegetable even more. Here the recipe of Bharwa Karela in which the bitterness is effectively managed and de-seeding it and stuffing with spices and cooked with sweet caramelised onions.


  • 10 to 12 small karela (bitter gourd)
  • ¾ teaspoon red chili powder
  • ¾ teaspoon turmeric powder
  • ¼ teaspoon punjabi garam masala powder or garam masala powder
  • 1 teaspoon fennel powder
  • 1 teaspoon amchur powder (dry mango powder)
  • 2 medium sized onions – finely sliced
  • 3 tablespoon oil
  • Few chopped coriander leaves for garnish (optional)
  • salt as required


  1. Peel the bumpy green skin of the karela
  2. Gently make a vertical cut on each karela keeping the base intact.
  3. Scoop out the seeds from the karela with a small spoon or knife.
  4. Mix all the dry spice powders from red chilli powder turmeric to aamchur powder with salt.
  5. Stuff the spice powder mix inside the cavity you just made in the karela.
  6. Tie a thread tightly around each karela so that the karela does not break
  7. Heat oil and fry the stuffed karela in the oil till they are soft and brown from outside
  8. Now take out the fried karela and in the remaining oil add the sliced onions and fry them till they begin to brown.
  9. Add the karela and saute till they the onions become crisp and golden.
  10. Add the rest of the spices left from stuffing the karela in the pan with the onions
  11. In case if you have added less salt in the spice mix, you can add them now.
  12. You can add some hot water if you want it curry like
  13. Remove the thread gently from the karela and serve garnished with chopped coriander leaves.
  14. Serve bharwan karela with roti or dal chawal

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