Bharwa Karela Masala Recipe

Step 1: To begin making the Bharwa Karela Masala Recipe, wash karela and grate their outer surface with a knife or grater and remove seeds inside

Step 2: Cut them 2 inches long, add salt and leave aside for 10 minutes

Step 3: You would see that the vegetable would have given some water

Step 4: Squeeze the excess water and wash them completely

Step 5: Doing so will reduce bitterness to a considerate level

Step 6: Slice the gourds half way through so as to facilitate filling inside them

Step 7: Keep aside

Step 8: In a saucepan, add water and bring it to a boil

Step 9: Cook pieces of karela in boiling water just until the skin becomes tender

Step 10: Avoid overcooking since they need to retain their shape

Step 11: Drain the hot water and allow it to cool down enough to handle

Step 12: Dry roast peanuts until it turns slightly brown

Step 13: Half of it for is to be used for stuffing and the other half, for gravy

Step 14: In a kadai, add oil and once the oil is hot, add cumin seeds

Step 15: Fry them until they turn brownish

Step 16: Add garlic pods and fry them until they turn brownish

Step 17: In a mixer, add the roasted peanut, roasted coconut, garlic pods, jeera, jaggery, red chili powder, coriander powder, cumin powder, salt and grind them coarsely

Step 18: Do not add waterAdd a teaspoon of oil to the grounded powder and mix them wellStuff half of the spice powders inside the bitter gourd and keep the remaining half to the gravy

Step 19: In a medium sized frying pan

Step 20: Add remaining oil and heat them over medium heatPlace the stuffed karelas in the pan and roasted until the outer skin turns brownish

Step 21: In another medium sized pan, add a half teaspoon of oil

Step 22: Once the oil is hot, add the remaining masala and saute it for a few minutes

Step 23: Add 1-1/2 cups of water and cook until the gravy thickens a little

Step 24: Add a little more tamarind paste if you like it to be a little more sour

Step 25: Cook with lid covered over medium flame until the gravy is reduced and grounded powders are absorbed completely

Step 26: Adjust salt and switch off the flame

Step 27: Pour the gravy over the karelas and serve hot

Step 28: Serve Bharwa Karela Masala along with Dhaba Style Dal Fry, Phulka and Masala Khichia for an everyday meal