Bharwan Karele

About Bharwan Karele

Ingredients

• Medium bitter gourds (karele) 5
• Salt to taste
• Cumin powder 2 tsps
• Dried mango powder (amchur) 1 tsp
• Coriander powder 1½ tsps
• Red chilli powder 1 tsp
• Oil 1 tbsp
• Fennel seeds (saunf) 1 tsp
• Garlic, chopped 1 tsp
• Green chillies, chopped 2
• Medium onion, chopped ½
• Turmeric powder ¼ tsp

How to Make Bharwan Karele (Stepwise Photos)

Method

1. Scrape the bitter gourd with a peeler. Take sufficient water in a bowl, add salt and the bitter gourds and let them soak for 3 hours to remove the bitterness.
2. Take 1 tsp cumin powder, dried mango powder, ¾ tsp coriander powder, ½ tsp red chilli powder and salt in a small bowl and mix well. Stuff this mixture into the gourds.
3. Heat oil in a non-stick pan, add fennel seeds, garlic, green chillies and onion and saute till fragrant. Add the stuffed bitter gourds and mix well.
4. Add ½ cup water, remaining cumin powder, remaining coriander powder, turmeric powder, remaining red chilli powder and salt. Cover and cook till the bitter gourd is cooked.
5. Transfer into a serving dish and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps