Bharwein Karele: Stuffed Bitter Gourd with a Sweet & Tangy Twist! 🍳

Ingredients 🥄

For the Karele (Bitter Gourd):
4 medium-sized karele (bitter gourds)
1 tablespoon salt
Water (for boiling)
For the Stuffing:
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 teaspoon ginger-garlic paste
1 green chili, finely chopped (adjust to your spice preference!)
1 teaspoon amchur powder (dry mango powder)
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon red chili powder (or Kashmiri chili for less heat)
½ teaspoon garam masala
1 tablespoon jaggery (or brown sugar)
Salt to taste
2 tablespoons chopped cilantro (coriander leaves)

Instructions 📋

Preparing the Karele:
First, gently scrape the karele with a knife to remove the rough outer layer. This helps reduce the bitterness. Slice off both ends.
Next, make a slit lengthwise down the center of each karela, being careful not to cut all the way through.
Now, use a spoon to scoop out the seeds and pith from inside the karela. Don't be shy, get it all out!
Rub the karele generously inside and out with salt. This helps draw out even more bitterness. Let them sit for at least 30 minutes.
After 30 minutes, rinse the karele thoroughly under running water to remove the salt.
Bring a pot of water to a boil. Add the karele and boil for 5-7 minutes. This further reduces the bitterness. Don't overcook them, or they will become mushy!
Drain the karele and gently squeeze out any excess water. Set aside.
Making the Stuffing:
Heat the oil in a pan over medium heat.
Add the chopped onion and sauté until golden brown.
Add the ginger-garlic paste and green chili. Sauté for another minute until fragrant.
Now, add the amchur powder, turmeric powder, coriander powder, red chili powder, garam masala, jaggery, and salt. Sauté for 2-3 minutes until the spices are well combined and aromatic.
Stir in the chopped cilantro. The stuffing is ready!
Stuffing and Cooking:
Carefully stuff each karela with the prepared filling, packing it in tightly.
Heat 1 tablespoon of oil in a pan (a wide, shallow pan works best).
Place the stuffed karele in the pan.
Cover the pan and cook on low heat for 20-25 minutes, flipping the karele occasionally, until they are tender and golden brown. If the stuffing starts to dry out, you can sprinkle a little water in the pan.
Once cooked through, garnish with extra cilantro (if desired) and serve hot with roti or dal! Enjoy this unique Punjabi delicacy!