Recipe- Deep Fried Bharwa Karela

Bharwan Karela is stuffed bitter gourd with onions and spices and then deep fried or shallow fried. It tastes very different from the usual vegetable preparation and is relished as a side dish with any dal like Dal Tadka, Dhuli Masoor Dal(Red Lentils) along with chapatis and rice.

Karela or Bitter Gourd is a very interesting vegetable. It has bitter taste but has numerous health benefits and tastes yumm when cooked properly. A rich source of iron, magnesium, vitamins and potassium with Vit. C. It is an excellent source of dietary fibers. It reduces the amount of sugar in blood, lowers cholesterol.

Ingredients

3-4 Karela/Bitter Gourd pieces
1-2 Medium sized Onions
1-2 Green Chilies(optional) depending on heat tolerance
2 tbsp Raw Mango(Grated) when available

1 tsp Cumin Seeds
2 tbsp Coriander Powder
1 tsp Amchoor/Dry Mango Powder when not using Raw Mango
1 tsp Fennel Seeds
Red Chili Powder as per preference
1/2 Turmeric Powder
Salt to taste
1-2 tbsp Any plant based oil(like Mustard Oil, Olive Oil)
Oil for deep frying or shallow frying
ź tsp Asafeotida/Hing optional

Method

* Wash Karela nicely and scrape off the skin using a knife/peeler.

* Make slits in between lengthwise and take out the seeds from inside.

* Rub salt in karela pieces and leave for about 30 mins-1hr.

* Finely chop onions and green chillies.

* In a pan/kadhai heat oil, add asafeotida(if using), cumin seeds.

* Once seeds crackle, add onions and fry till light brown in color.

* Add powdered spices along with raw mango and salt and mix well.

* Fry on low flame for another 1-2 minutes.

* Take off the flame and transfer to a bowl.

* After an hour, squeeze off water from karela pieces. Wash in water if you want. Pat dry on kitchen towel.

* Fill in the onion masala and seal the slit with tooth pick or thread(preferably).

* Take a heavy bottomed pan or kadhai, heat oil and drop carefully karela pieces.

* Fry on low heat till cooked from all sides and light brown.

* Once done, take out on a kitchen towel.

* Serve with Dal Rice or chapatis/paranthas. Cut in half if pieces are too big.Also remove thread before serving.