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–+ servings

Stuffed Karela-Bharwan Karela Punjabi Style

Aanchal Gupta
Karelas are stuffed with onions, pomegranate/anardana,fennel/sauf and spices for a very authentic and traditional North Indian delicacy.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15 karelas

Ingredients
  

  • 15 karelas/bitter gourd peeled and slit lengthwise
  • 4 medium onions peeled and cut into 4 pieces, leaving the bottom joined

For the filling

  • 2 medium sized onions roughly chopped
  • 5 green chilies
  • 1 tsp Turmeric/haldi
  • 1 tsp Red Chili powder/Lala mirch
  • 1 1/2 tsp Kala namak/Black Salt You can use regular salt as well
  • 2 tsp Fennel seed powdered/Pisa sauf
  • 1 tbsp plus 1 tsp Pomegranate seeds/Anardana powder
  • 6 tbsp oil (I used Mustard oil)

Instructions
 

  • Peel the karelas with a vegetable peeler and slit lengthwise, keeping sides intact
  • Peel and cut onions into 4, keeping them joined at the bottom
  • Rub salt liberally over the karelas and place in a colander for two hours. Keep a plate/bowl under the colander to catch any drips.

For the filling

  • Grind onions and green chilies together. Add all the dry spices to the onion mixture
  • After two hours rinse the karelas well in running water and squeeze the excess water by pressing gently in your hands
  • Stuff the karelas and onions with the onion and spice mixture
  • Heat a heavy bottom pan/cast iron pan and put mustard oil in the pan and let it come to smoking point
  • Lower the heat and place the stuffed karelas and onions in the pan. Cover and cook on medium
  • Keep shifting and turning both the karelas and onions till cooked and browned from all sides
  • Serve with dal and rotis or rice

Notes

The reason for applying the salt is to remove the bitterness from the karelas. Smoking the mustard oil, removes the intense flavor of the oil yet gives the karelas a very authentic flavor.Do not remove the seeds from the karelas. I personally like the taste of caramelized onions, so I like to half them and cook them till they brown.Please use small/medium onions for stuffing, I had large ones at home, so that's what I used. I did not use twine or thread to tie the karelas, but you can if you choose to do so.
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