This is my neighbour Rajbala's recipe!
I had never made bharwa karela before,but thanks to Rajbala ji,got a good recipe.
Since it is standard reply when you ask for a recipe is pyaz bhunno ,masale dalo ,phir tamatar aur ho gaya.
But here my nice neighbour has given the trial in my kitchen,cooking patiently and teaching me not to hurry while cooking.
Food tastes better if cooked in low heat.
Since thick thread is required to bind the karelas,and I had the thin sewing thread.
She went home and brought the thick anchor thread and gave an extra bundle for further use.
Well the trial was 2 weeks back,yesterday small size karelas were available in store and so finally I made the bharwa karela today.
It has turned out well.
I have used raw mango as advised by Rajbala ji instead of dry mango powder.
Method:
Karela or bitter gourd - 500 gms - small to medium,but not large nor very small- 3 inch size,
Onion- 4 - grated,
Garlic- 1 whole pod- minced- ( small pod ),
Ginger - 2 inch - minced or paste,
Aniseed or saunf - 1 tsp,
Coriander pwd- 1 tsp,
Cumin pwd- 1 tsp,
Turmeric pwd- 1/4 tsp,
Red chilli pwd- 1/2 tsp,
Achar masala- 2tsp or you can use any pickle paste or masala of any pickle,
Garam masala pwd- 1/2 tsp,
Raw mango - 1/2 or use dry mango pwd - 1tsp.
Mustard oil - 4 tbsp,
Salt to taste.
Method :
Wash and discard the stem if any.
With a small knife ,scrape the outer rough skin of each karela.
Make a cut in the center,leaving the ends intact.
Using a small spoon,scrape out the seeds and pulp.
Discard the seeds and pulp and wash the karelas.
Sprinkle 1 and 1/4 tsp of salt on the karelas,to take out the bitterness.
Leave it covered for an hour.
Wash the karelas with running water to wash out the salt and squeeze out the water.
Heat 4 tbsp of oil in a non stick kadhai.
As oil heats up,add the karelas in batches and lightly stir fry them till they are evenly brown on all sides.
Lower the heat to medium while frying.
Take out the stir fried karelas on a plate.
Take out 1 tbsp of oil from the kadhai and keep aside.
Press the grated onion between your palm to squeeze out the excess water ( makes browning faster).
Add 1 tsp of aniseeds or saunf in the hot kadahi.
As the seeds brown,add the grated onions.
Stir fry the onions in medium heat till they are light brown.
Add the minced garlic and ginger paste or mince.
Lower the heat and bhunno them for a minute.
Add turmeric pwd and keep the heat low.
Stir for 30 seconds.
Add coriander pwd,cumin pwd, red chilli pwd.
Stir the masala for 1/2 a minute in low heat and then add the pickle masala and cook for another 1/2 minute.
Since the amount of onion is so much and oil is very little,you have to just keep stirring the spices to cook them evenly and from the aroma you will get to know that the spices are evenly browned.
If you are using mango pwd add now or add the squeezed raw mango and salt according to taste.
Take a handful of grated mango ( 2 tbsp ) and squeeze out the excess water before adding.
Mix and add garam masala.
Keep the heat low and stir to evenly mix.
Taste and you can add the seasoning according to your taste.
I have added 1 tbsp more of grated mango and a little salt.
Cook for 30 seconds more for the mango to evenly mix with the onion mix.
Close gas.
You can fill the karela with the filing right away ,or wait for few minutes to cool a bit.
Roughly fill the karelas with the filling ,so that all the karelas are filled.
I was not sure if my masala would be enough or excess ,but it turned out exact.
With thick anchor thread tie all the karelas so that masalas don't spill out.
Heat the kadhai with one tbsp oil ,which was kept aside.
Place the filled karelas and then lower the heat and put a lid on for five minutes.
In between turn the karelas so that both sides are evenly cooked.
Close gas after 5 minutes.
Remove the lid and leave it in the kadhai for 5 minutes to make it more crisp.
Best with plain roti.
I like to eat it as a wrap.
It can be kept in the fridge for several days.
