Lunch
How To Make Bharwa Karela Masala Recipe
Learn how to prepare How To Make Bharwa Karela Masala Recipe with this simple recipe. Perfect for Lunch and ideal for Indian lovers....
⏱️
20 Min Prep
🔥
50 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 Karela (Bitter Gourd/ Pavakkai)
- 1/2 teaspoon Salt - adjust to taste
- 1/2 cup Raw Peanuts (Moongphali)
- 1/2 cup Fresh coconut - grated and roasted
- 6 cloves Garlic
- 2 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Jaggery
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Cumin powder (Jeera)
- 1 tablespoon Tamarind Paste
- 1 teaspoon Salt - adjust to taste
- 3 teaspoon Sunflower Oil
Instructions
1
To begin making the Bharwa Karela Masala preparation guide, wash karela and zest their outer surface with a knife or grater and remove seeds inside.
2
Cut them 2 inches long, toss in seasoning and leave aside for 10 moments.You would see that the produce would have given some moisture.
3
Squeeze the excess moisture and wash them completely.
4
Doing so will reduce bitterness to a considerate level.
5
shred the gourds half way through so as to facilitate filling inside them.
6
Keep aside.In a saucepan, toss in moisture and bring it to a bring to a low-boil.
7
prepare pieces of karela in boiling moisture just until the skin becomes succulent.
8
Avoid overcooking since they need to retain their shape.
9
filter the scalding moisture and allow it to cool down enough to handle.dehydrated toast peanuts until it turns slightly brown.
10
Half of it for is to be used for stuffing and the other half, for broth.In a kadai, toss in cooking oil and once the cooking oil is scalding, toss in cumin seeds.
11
sauté them until they turn brownish.toss in garlic pods and sauté them until they turn brownish.In a mixer, toss in the roasted peanut, roasted coconut, garlic pods, jeera, jaggery, red chili dusting seasoning, coriander dusting seasoning, cumin dusting seasoning, seasoning and grind them coarsely.
12
Do not toss in waterAdd a teaspoon of cooking oil to the grounded dusting seasoning and agitate them wellStuff half of the seasoning powders inside the sharp gourd and keep the remaining half to the broth.In a medium sized frying skillet.
13
toss in remaining cooking oil and bring to temperature them over medium heatPlace the stuffed karelas in the skillet and roasted until the outer skin turns brownish.In another medium sized skillet, toss in a half teaspoon of cooking oil.
14
Once the cooking oil is scalding, toss in the remaining masala and saute it for a few moments.
15
toss in 1-1/2 cups of moisture and prepare until the broth thickens a little.toss in a little more tamarind paste if you like it to be a little more tart.prepare with lid covered over medium flame until the broth is reduced and grounded powders are absorbed completely.
16
Adjust seasoning and switch off the flame. stream in the broth over the karelas and offer scalding.offer Bharwa Karela Masala along with Dhaba Style Dal sauté, Phulka and Masala Khichia for an everyday meal.
Recipe Information
Cuisine
Indian
Indian
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
50 minsTotal Time
70 minsMaster Chef
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