Ambi Karela | Stuffed Bitter Gourd | Bharwan Karela
Stuffed Karela or Bharwan Karela or Stuffed Bitter Gourd, is gourd with raw mango. Stuffed Karela is a great healthy side dish. It is a unique Indian dish with such exquisite flavor that it will make even bitter karela taste like heaven
Summers are back and all those vegetables available in summers are a big No No in my house, everyone just refuse to eat these vegetables and for me it’s really mind boggling to make them eat these vegetables. And like all smart moms I find out ways to make them eat by making it little more interesting.
Bitter gourd / Karela has many health benefits. It has many vital vitamins, minerals and also has blood purifying properties. So why not include this wonder vegetable in our diet once a week. This is one of my favourite stuffed vege. My kids who do not like bitter gourd, love this stuffed bitter gourd. If you prepare it the way I have mentioned below, this stuffed curry will not taste very bitter. It is a great side dish for chapati/roti and rice.
In india we often made stir fry vegetables they are perfect for vegan’s too.
I would like you to visit my blog category STIR FRY VEG you will find the detailed recipe for stir fry vegetables…
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Karela stuffed| Ambi karela | Stuffed Bitter Gourd
Course: Green vegetable, NORTH INDIAN CUISINE, PARTY MEAL PLANNING, Punjabi cuisine4
servings30
minutes40
minutes300
kcalStuffed Karela is a great healthy side dish. Bharwan Karela is a Punjabi delicacy that will make even kids fall in love with karela.
Ingredients
Bitter gourd (karela) 600 grams
Onions chopped3/4 cup
Ginger-garlic paste 1 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Coriander powder 1 tbsp
Green mango grated 2 tbsp
Salt to taste
Onion sliced 1 cup
Oil 2 tablespoons
Directions
- Scrape the bitter gourd/karelas. Keep the scrapings if you want. Slit the karelas. Remove the seeds and discard them. Boil in a pan with 1 tsp salt and 2 cups water. Wash them thoroughly.
- If you are using scrapings then add salt to the scrapings and leave it for 1/2 hour. Wash in running water to remove excess salt and bitter taste. Heat oil in a pan. Add chopped onions and cook for 2-3 minutes. Add ginger garlic paste, green mango and the scrapings. Cook for 4 minutes.
- Add the turmeric powder, red chilli powder, coriander powder and salt . Cook for another 10 minutes. Stuff the karelas with this stuffing and shallow fry (covered) in medium hot oil until golden brown.
- Serve hot with roti or paranthas
Notes
- Use scrapings if you love the bitterness of bitter guard, you can omit if you want your karelas less bitter.
- To hold stuffing you can tie karelas with the thread while shallow frying like shown in the picture below. do not over fry karelas
- The shelf life of stuffed karelas are good, You can carry these karelas along on a long journey/ while you are travelling they easily stay two three days without a refrigerator.
Print
Directions
- Step 1
Scrape the bitter gourd/karelas. Keep the scrapings if you want. Slit the karelas. Remove the seeds and discard them. Boil in a pan with 1 tsp salt and 2 cups water. Wash them thoroughly.
- Step 2
If you are using scrapings then add salt to the scrapings and leave it for 1/2 hour. Wash in running water to remove excess salt and bitter taste. Heat oil in a pan. Add chopped onions and cook for 2-3 minutes. Add ginger garlic paste, green mango and the scrapings. Cook for 4 minutes.
- Step 3
Add the turmeric powder, red chilli powder, coriander powder and salt . Cook for another 10 minutes. Stuff the karelas with this stuffing and shallow fry (covered) in medium hot oil until golden brown.
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Stuffing with ambi was something very new to me. Tried it . it was really tasty… A must try for everyone who runs from karela. 😀
Thank you
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