Recipe

Method

1. Prepare the Bitter Gourd:

   • Soak the bitter gourds in water for 15 minutes to help reduce bitterness. After soaking, dry them completely.
   • Cut each gourd in half lengthwise and remove the seeds using a spoon.
   • Rub salt on the inside and outside of the gourds. Let them sit for 15-20 minutes to allow the salt to draw out excess bitterness.

2. Make the Stuffing:

   • In a pan, heat 1 tsp oil over medium heat. Add the chickpea flour and roast it until it is fragrant and lightly golden. Remove from heat and let it cool.
   • In the same pan, add 2 tsp oil. Once hot, add fennel seeds and asafoetida, sautéing for a few seconds.
   • Add the finely chopped onion (if using) and cook until it turns pink.
   • Stir in red chili powder, turmeric powder, coriander powder, and salt. Mix well.
   • Add the roasted chickpea flour, sesame seeds, garam masala, amchoor powder, ground peanuts, and grated jaggery. Mix everything until well combined.

3. Stuff the Gourds:

   • Carefully stuff each bitter gourd with the prepared masala mixture, ensuring they are well packed.

4. Cook the Stuffed Bitter Gourd:

   • Place a steaming rack in a pressure cooker and add water. Arrange the stuffed gourds on the rack.
   • Close the lid and cook until it whistles (about 3-4 whistles). Once done, turn off the heat and let the cooker cool down before opening.

5. Final Cooking:

   • In a pan, heat 1 tsp oil. Add ¼ tsp turmeric powder and 1 tsp Kashmiri red chili powder.
   • Once hot, gently add the cooked stuffed gourds and sauté for a few minutes until they are well coated and heated through.

6. Serve:

   • Enjoy your flavorful Bharela Karela hot, served as a main dish or a side dish!

Storage: This dish can be stored in the refrigerator for up to a week.

Enjoy your cooking!