Skip to main content

Potato coins with cheese dip

Post a Comment

Bharwan Karela Recipe | Stuffed Karela

Bharwan Karela (भरवाँ करेला) is a delicious, unique and popular side dish from North Indian cuisine prepared with karela (bitter gourd) and basic spices. It is a vegan and gluten free recipe. In this recipe, Bitter gourd is stuffed with an aromatic mix of spices. It is a no onion no garlic recipe but you may add onion in the stuffing. Karela is a summer special vegetable.

Although it has a bitter taste, this vegetable is enriched with several nutritious benefits that improve overall health. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fibre. Bitter gourd is liver friendly and boosts the liver enzymes. Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes. It has the blood purifying property.

Some people don’t prefer the bitter gourd because of its strong bitterness and different flavor but if you follow some tips, the bitterness can be removed and this recipe will be a delectable and mouthwatering dish. Small oval size karela is perfect for stuffing the spices. Do not forget to add fennel powder (saunf) and amchoor powder as they give the main taste of bharwan karela.

Bharwan Karela


To make stuffed karela, scrap off karela, slit in between, remove the seeds, make a space for stuffing, coat with salt to remove all bitterness. Then it is stuffed with spices like red chilli powder, coriander powder, fennel seed powder, turmeric powder, salt and grated raw mango. Amchoor powder (dried mango powder) can be used in place of raw mango. Tie the karela with a thread before shallow frying to avoid the spices from coming out. Always cook the karela in a heavy bottom pan or kadhai on low flame.

Bharwan karela can be served as a side dish with dal, roti or paratha. It can served alone with paratha.

Course:  Main course
Cuisine:  Indian
Prep. Time:  35 minutes
Cooking time:  30 minutes
Serving:  4

Ingredients:

500 grams Karela (Bitter Gourd)
¾ cup grated Raw Mango
½ tsp. turmeric powder
2 tbsp. coriander powder (dhania)
3 tbsp Fennel seeds powder (Saunf)
1 tsp. red chilli powder
Salt to taste
2 tbsp. mustard oil

Instructions:

Wash the bitter gourds in running cold water, Scrape them until it is smooth. Never peel a thick layer as the peel has a lots of nutrients in it.
Make a slit on one side of karela and remove the seeds if they are too big using your hand.


Rub all over with 1 tbsp salt and keep aside for about 30 minutes.
After 30 minutes, wash it properly and then squeeze the water from the karela.
Take a bowl and add all spices. Mix well.


Stuff the masala in all the bitter gourds and press masala tightly with your thumb. Wrung a clean thread all around and tighten so that masala will not come out while cooking.


Heat oil in a heavy bottom kadhai on medium to high flame. When oil becomes hot, place all bitter gourds and cover with a lid. Cook on low flame.


Keep turning the sides occasionally, so they can cook from all the sides.


When karela is cooked completely, turn off flame and remove from kadhai.
Remove thread and serve with paratha or roti.

Tips:

  • You can use dry mango powder (amchoor powder) in place of raw mango.
  • You can use onion and garlic in the stuffing.
  • Use leftover masala in the stuffing of green chilli and fry them. They will be a perfect side dish or accompaniment.
  • You can use its peel in the stuffing but they have some bitterness.
Try other similar recipe:

Bharwan Baigan

Labels:

Comments

Post a Comment

Popular posts from this blog

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...
1 comment
Read more

Cheese Stuffed Appe

Cheese Stuffed Appe | Cheesy Appam Cheese stuffed appe is a delicious, tempting and mouthwatering breakfast recipe. It’s a perfect breakfast option for cheese lover. It is easy to make and a unique variation of appe and of course a vegetarian recipe. Everyone likes appe so I thought to give a different variation to appe. The goodness of cheese makes them a perfect delight.  To make appe, a batter is made with rava, curd and eno and tempered with red chilli powder, curry leaves and rai. You will need an appe or paniyaram pan. Pour this batter in pan and cooked until the outer layer become crunchy and properly cooked from inside. You may add any vegetables that you like or available in your kitchen. This soft and spongy appe will give you a burst of flavors. Cheesy twist makes this recipe perfect to serve for guests. You can impress them with this delicious dish. You can serve this for breakfast, weekend parties, get together or as an evening snack. These cheesy appe can be served wi...
Post a Comment
Read more

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...
Post a Comment
Read more

Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook...
Post a Comment
Read more

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...
Post a Comment
Read more