Have you tried Bharwa Karela? Imagine baby bitter gourds- tender and firm, stuffed with a tangy sweet spicy Masala and roasted till the edges become golden. There- I just told you what it is.
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Karela – Pavakkai
These are called as bitter melons or bitter gourds. Widely cooked in India, they are not exactly a crowd favorite. Perhaps the name itself is self explanatory.
There are several varieties of this prominently bitter melons. From baby bitter gourds to fleshy pale green and white, these come in all shapes and kinds. But well, it is bitter.
Not many of us enjoy it as children and even after growing up. Having said that, the health benefits of Pavakkai, as it is called in Tamil, cannot be ignored.
From regulating blood sugar levels to healing mouth ulcers, this humble backyard vegetable with numerous benefits, finds its place somehow into Indian tables and ours in no exception.
Bharwa Karela
translated in English, means stuffed bitter gourds. There are so many ways in which this dish is cooked. But no matter the style, these are slow cooked until golden around the edges, while carefully flipping them over whenever needed.
You cannot rush the process here. This is not lazy day cooking or shortcut meal fix. Instead, it is a classic dish that you can enjoy putting together, while observing how the tang, sweet, bitter and spice all complement each other.
In Punjabi households, they use a variety of spices and spice blends like fennel, Amchur powder and garam masala. Gujarat has a Karela that is stuffed with Besan aka chickpea flour.
I have come across recipes where they deep fry the bitter gourds after stuffing. But I am only pan roasting them on slow heat. You can cook this in the air fryer or in a regular oven too.
For my recipe, I am using a combination of onions, peanuts, dry coconut and tamarind as the base.
Ingredients
- Baby bitter gourds – also called Midi Pavakkai in Tamil. Pick small tender and fresh bitter gourds for this recipe. Ripe and mature gourds do not stand a chance here.
- Peanut oil for the best flavor and aroma- feel free to use coconut oil if you do not have this.
- Onions – for a pleasant sweet taste and adding body to the stuffing
- Peanuts – to balance the flavors and bring in some nutty texture
- Tamarind and jaggery – to mask the bitterness
- Spices for flavor, taste and joy
- and of course salt to taste
Variations
Use this stuffing to create Bharwa Bhindi, Baingan or Parwal. All are top!
- No onion no garlic – for this, replace the onions with 1/2 cup powdered roasted gram dal (Pottukadalai Maavu) or Sattu flour. I recommend roasting either on low heat until aromatic and then proceeding to make the stuffing.
- Instead of peanuts, use 2 to 3 tbsp roasted chickpea flour. Caveat- if you are using Besan, then you have to roast it on low heat until it is fragrant. Otherwise the gourds will have an unpleasant raw Besan flavor.
Recipe Notes
My recipe calls for baby bitter melons. Feel free to swap them with regular bitter melons. But make sure to choose tender ones.
After you have scooped the seeds out, cut them into quarters further and then stuff and proceed with the recipe.
Some recipes call for drawing the water out from the bitter gourds by salting them. Personally, I do not do this for any of my bitter gourd recipes.
Instead, I prefer adding the appropriate spices and seasonings in the correct measures. This way, I balance the bitterness using flavors and taste components.
Using a sharp oval headed spoon helps in removing the seeds easily.
In this recipe, I have used dry unsalted roasted peanuts. In case you choose to use dry salted versions, go easy on the salt.
Air Fryer Karela
- Prep the stuffing and stuff the bitter melons as mentioned in this recipe.
- Preheat the air fryer at 190 C for 4 to 5 minutes.
- When ready, spray the air fryer basket with oil or brush the inner surface with 1 tsp peanut oil.
- Arrange the stuffed Pavakkai cut side down, in a single layer without overcrowding. Brush the tops with 1 tsp oil evenly.
- Air fry for 18 to 20 minutes, turning them upwards around the half way mark.
- Keep an eye on the gourds after 15 minutes since each air fryer is different. Doing this can help prevent burning or overcooking.
Recipe Notes
- Tamarind and jaggery are two ingredients that make or break this recipe.
- This recipe takes time and patience. I recommend using a heavy bottom flat skillet for best results.
- Cook on low heat, checking every now and then and flip the gourds as and when needed. Our goal is cooked gourds that have gorgeous golden edges and a slight crunch.
Method
Wash and pat dry the bitter gourds. Ensure that they are fully dry and use a kitchen towel to dry them.
Halve them and scoop out the seeds. Cover. Set aside.
Make the stuffing
Heat a pan with 2 tsp oil. Add onions and fry till they soften up and begin to brown here and there.
Add roasted peanuts and coconut. Turn down the heat. Mix well.
Now add tamarind pulp ,salt, jaggery, sambar powder and chili powder. Stir to combine.
Cook for 30 secs on low flame.
Once done, let cool and grind to a paste without adding any water.
Now, stuff each half of the bitter gourd with 1 to 1.5 tsp of the filling. They must be filled till the edges.
Cook Karela
Once done, heat 2 tbsp peanut oil in a pan.
Add the mustard seeds and when they splutter, add urad dal. Allow the dal to become golden brown.
Add turmeric powder and give a quick stir.
Place the bitter gourds one by one filling side up and cook on medium flame for about 3 to 4 mins.
Then flip the gourds over and roast on the stuffing side till edges are golden. Takes about 5 to 7 mins on medium heat.
When the edges on the gourds begin to brown and it is fork tender, it is ready to be served.
Bharwa Karela - Masala stuffed baby bitter melons
Ingredients
For the stuffing
- 2 tsp peanut oil
- 3/4 cup Onion chopped finely
- 1 tbsp unsweetened desiccated coconut
- 1 tbsp Tamarind paste
- 1 tbsp powdered jaggery
- 2 tbsp Roasted peanuts 2 tbsp I used dry roasted unsalted variety
- 1 tsp Chili powder
- 1 tsp Sambar powder
- 1.5 tsp Salt or adjust to taste
Others
- 2 tbsp peanut Oil
- 12 Baby bitter gourds split and seeds removed
Instructions
- Wash and pat dry the bitter gourds. Ensure that they are fully dry and use a kitchen towel to dry them.
- Halve them and scoop out the seeds. Cover. Set aside.
Make the stuffing
- Heat a pan with 2 tsp oil. Add onions and fry till they soften up and begin to brown here and there.
- Add roasted peanuts and coconut. Turn down the heat. Mix well.
- Now add tamarind pulp ,salt, jaggery, sambar powder and chili powder. Stir to combine.
- Cook for 30 secs on low flame.
- Once done, let cool and grind to a paste without adding any water.
- Now, stuff each half of the bitter gourd with 1 to 1.5 tsp of the filling. They must be filled till the edges.
Cook Karela
- Once done, heat 2 tbsp peanut oil in a pan.
- Add the mustard seeds and when they splutter, add urad dal. Allow the dal to become golden brown.
- Add turmeric powder and give a quick stir.
- Place the bitter gourds one by one filling side up and cook on medium flame for about 3 to 4 mins.
- Then flip the gourds over and roast on the stuffing side till edges are golden. Takes about 5 to 7 mins on medium heat.
- When the edges on the gourds begin to brown and it is fork tender, it is ready to be served.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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Serving Suggestions
- Serve them with ghee smeared Phulkas, Dal and chopped raw onions by the side.
- Make it a part of an elaborate south Indian meal- serve alongside Sambar, rice, Rasam and Zucchini Kootu
- Pack this in the lunchbox with Laccha Parathas and some Chole.
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