• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Contact
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
simplyvegetarian777

Punjabi Bharwaan Karela with Raw Mango

Published on April 15, 2016 by simplyvegetarian777

Jump to Recipe Print Recipe
Punjabi Bharwaan Karela with Raw Mango

Punjabi Bharwaan Karela with Raw Mango

Punjabi Bharwaan Karela with Raw Mango is a popular dish from Northern India. Often stuffed with pickling spices, shredded karela skin & onions, cooked in mustard oil, it is quite a popular dish. Karela is Bitter Gourd, Bharwaan is Stuffed, Punjabi means belonging to the region of Punjab in India. The stuffing that I have used in this dish is a very proportionate filling and often comes handy in lot of stuffed or bharwaan vegetables like karela/bitter gourd, baingan/eggplant/brinjal, ย bhindi/okra/lady finger. So, bookmark this post for sure for future reference.

Bharwaan Sabzi or Stuffed Vegetable is often considered a delicacy and is not prepared often, given the time and effort, especially given the large families in earlier days. But believe me, it was quicker to make, especially when I had to work on just 5-6 bitter gourds.

Punjabi Bharwaan Karela with Raw Mango

Punjabi Bharwaan Karela with Raw Mango

I have some fond memories attached with bharwaan karela, unfolding the long thread, wrapped around each karela, lost like a kitten absorbed in the hard play of knitting yarn. Sounds funny..eh.. But to tell you the truth, when I was wrapping delicate thread around the stuffed karela, a dejavu happened and took me back to my mum’s kitchen, where I would watch her doing the thread game with her vegetables, with lot of effort and attention. And she had to do a lot of them at each time..I mean a lot, given the huge joint family and un-invited guests over the meals, most of the times. The dusky kitchen, summer heat, aroma of sizzling spices, my mum in cotton saree, racing against time to get the meals done on time….the whole nostalgia just unfolded itself in front of me, over that delicate thread, which I was wrapping around my Karelas.

But as they say, nostalgia is lived only in memories and that is what is cherished for ever. This recipe again comes from my Mum’s Kitchen. God definitely made mothers to bring the comfort in our memories and tastes.

Punjabi Bharwaan Karela with Raw Mango

Punjabi Bharwaan Karela with Raw Mango

Karela or Bitter Gourd is very low in calories, almost 17 calories per 100 gms. It is rich in phyto nutrients and have proven to help stabilizing sugar in type-2 diabetes. It is rich in folate and advised in the diet of pregnant mothers. It is a good source of Vitamin C, B-carotene, Vitamin A. Since it is rich in fibers, it is a good laxative too.ย it is a moderate source of B-complex vitamins such as vitamin B-3, vitamin B-5, vitamin B-6 and minerals such as iron, zinc, potassium, manganese and magnesium.

Punjabi Bharwaan Karela with Raw Mango is a very simple recipe. We start with washing the karela & patting it dry. Scrape the skin of the karela, then making a single one side slit on karela. Cleaning the insides of the karela and tossing them away. Apply some salt on karela and leave them so that their skins soften. Meanwhile, we prepare the filling with onions, spices, scraped karela skin and raw mango, which is optional. I have used it since it enhances the flavors and it is the mango season. Once the filling is made, stuff the filling inside the karela. Wrap the thread around karelas to keep the stuffing and shape intact. Finally, shallow frying in oil.

This is a great recipe for lunch or dinner. Pan grill on Tawa or hot griddle by pressing it hard and cooking from all the sides, I promise it will not disappoint you.

Some Punjabi and Bharwaan or Stuffed Recipes from the blog are – Punjabi Bharwaan Baingan, Bharwaan Bhindi, Punjabi Kadhi, Punjabi Aloo Matar Samosa and many more.

Let us get to the detailed recipe now.

Punjabi Bharwaan Karela with Raw Mango

Punjabi Bharwaan Karela with Raw Mango

Punjabi Bharwaan Karela with Raw Mango
Print Pin
5 from 2 votes

Punjabi Bharwaan Karela with Raw Mango

Karela or Bitter Gourd, stuffed with North Indian Spices and Raw Mango, then pan fried to crispier texture. A delicacy from Northern States of India. A dish to be savored with rotis or paranthas.
Course Lunch/Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 to 6 pcs
Author Sonal Gupta @ simplyvegetarian777

Ingredients

  • Karela / Bitter Gourd - 5 to 6
  • Onion - 1/2 small shredded thin or processed in food processor
  • Raw Mango - 1/4 cup shredded thin or processed in food processor

Oil & Spices

  • Mustard Oil - 1 tsp + 2 tsp. You may use vegetable oil also
  • Kalonji / NIgella seeds - 1/2 tsp
  • Coriander powder - 1 tbsp
  • Fennel powder - 1 tbsp
  • Cumin powder - 1 tsp
  • Ginger powder - 1/4 tsp
  • Turmeric / Haldi - 1/2 tsp
  • Red chili powder - 1/4 tsp to 1/2 tsp as per the heat required.
  • Amchur / Dry Mango powder - 1/2 tsp
  • Salt -1/2 + 3/4 tsp or to taste
  • Sugar - 1 tsp

Thread to tie the karelas

    Instructions

    Preparing the Karela or Bitter Gourd

    • Wash the Karelas thoroughly and pat them dry with a clean towel.
    • Take a sharp knife and carefully scrape the pointy rough peel of the karelas and set aside. Do not throw it.
    • Make single slit on each karela (make sure that the slit does not go though the other side of the karela). It is like making a single insertion, only on one side.
    • After slitting the karela, scoop out the insides of the karela, especially the big seeds and toss them out.
    • Take a small bowl and toss the karelas with 1/2 tsp of salt in it.
    • Set the salted karelas aside. This step is necessary to soften the thick skin of karela or otherwise it will not cook through.
    • Note - Many people parboil the karela in hot water also and then pat them dry to fill and pan fry.

    Preparing the Stuffing

    • Heat 1 tsp of mustard oil in a non stick pan. Bring it to the smoking temperature and then reduce the heat to medium.
    • Add kalonji (nigella seeds) to the hot oil. Once they splutter a bit, add finely chopped onions to the pan. Saute them on medium till onions turn slightly pink.
    • Now add the scraped karela skin, all the spices and sugar as mentioned above plus the raw mango to the pan.
    • Saute for a minute on medium heat. Switch off the gas stove. Let it cool down for 2-3 minutes.

    Stuffing the Karelas

    • Now attend the karelas first. Squeeze them out gently between your palms. Pat them dry with a clean kitchen towel.
    • Pick one karela and fill it up tight with the stuffing.
    • Take the thread and wrap it around the karela in whichever fashion you like. This thread will keep up the shape of the karela and stuffinh inisde it while, pan frying it from all the sides.
    • Finish all the Karelas likewise.

    Pan Frying the Karelas

    • Heat 2 tsp of mustard oil in a non stick or hard anodized pan. Once it reaches the smoking poit, reduce the heat to medium.
    • Place all the stuffed bitter gourds in the pan, slit side down. Roll them quick in oil so that all the sides are coated in oil. End up with slit side down again.
    • Now place the lid of the pan. Cook on medium low heat for about 4-5 minutes. This will make the skin cook tender before crisping.
    • Now remove the lid. Cook the stuffed karelas from all the sides on medium to high flame from all the sides.
    • Cook for about 10-12 minutes, making the karela crisp from all the sides.
    • Your delicious karela is ready to be served with hot rotis or paranthas.

    Notes

    • You may use any cooking oil. Mustard oil lends to the rustic flavor of the dish.
    • Make sure that you pick the karelas with thin amd soft skin. Pick the fresh ones from the store or market.
    • Sugar is optional here. I have used it to cut down on the bitter taste of the karela.
    • Raw Mango is a seasonal addition since summer has its abundance. I used frize raw mango. You may use either fresh or frozen.

    I had a great time cooking these Punjabi Bharwaan Karela with Raw Mango in my Indian American Kitchen, reminiscing some nostalgia. I am sure you will love cooking this too.

    Sonal

    Related

    Filed Under: Curries, Indian Food, Sukhi Sabzi / Stir fry, Uncategorized

    Search on Amazon for your favorite products.

    Previous Post: « Paneer Sabudana Thalipeeth / Cheese Sago Flat Breads, Gluten Free
    Next Post: Pan Grilled Asparagus in Barbecue Sauce »

    Reader Interactions

    Comments

    1. Raman

      July 4, 2020 at 5:47 pm

      Finally found this classic Punjabi style recipe after scouring the whole of internet.
      I can relate with the memories. Stuff remember the aroma of karela being cooked by my grandmother.
      Thank you for sharing.

      Reply
      • simplyvegetarian777

        July 20, 2020 at 7:01 am

        Pleasure is mine Raman. Thank you for reading it.

        Reply
    2. Punam Paul

      October 14, 2018 at 8:21 am

      Never liked Bitter Gourd from my childhood. Learnt about advantage and medicinal benefits. Thus thought to cook it at home. Looking for an delicious recipe as I don’t want to invest time in a vegi which I never liked. Found this delicious recipe on your site since I have tried this food in a marriage party. Great! Will cook soon…

      Reply
      • simplyvegetarian777

        October 14, 2018 at 3:26 pm

        Thank you

        Reply
    3. Nancy

      April 21, 2016 at 4:57 am

      This is so intriguing, Sonal…I’ve never had bitter gourd, but from the spices to the presentation (love the look with those threads!) it MUST be delicious! Lovely. ๐Ÿ™‚

      Reply
      • simplyvegetarian777

        April 21, 2016 at 5:42 am

        It needs an squired taste Nancy โค๏ธ

        Reply
    4. Gerard Villanueva

      April 17, 2016 at 2:14 pm

      Sonal, I love the recipe and photos. I’m sure I’ve seen karela in our Asian market. How do you pick a good karela? I wouldn’t know when one is ready to use.
      I also enjoyed reading your nostalgic memories!

      Reply
      • simplyvegetarian777

        April 18, 2016 at 12:59 pm

        Thank you Gerard :).
        Hmm… Good karela should be tender to look at and not too deep green or yellow..
        I guess the stem of a young and good karela is healthier. Go for smaller karela.

        Reply
        • Gerard Villanueva

          April 18, 2016 at 4:54 pm

          Thank you!

          Reply
    5. Binjal's VEG Kitchen

      April 17, 2016 at 11:17 am

      Love this! I’m drooling…..my fav bharwaan karela….so yummy!

      Reply
      • simplyvegetarian777

        April 17, 2016 at 2:13 pm

        Mine too Binjal

        Reply
    6. Ruchi from Ruchiskitchen

      April 17, 2016 at 5:16 am

      Lovely share Sonal. I make it the same way except kalongi, never added that will surely try with that. Looks super yum, feel like grabbing. ๐Ÿ™‚

      Reply
      • simplyvegetarian777

        April 17, 2016 at 5:58 am

        Thanks Ruchi! You are the best โค๏ธ

        Reply
    7. Swati

      April 16, 2016 at 4:22 pm

      Deliciousness overloaded !

      Reply
    8. Anonymous

      April 16, 2016 at 9:50 am

      Hi Sonal, I recently started following your blog. Love your vegetarian recipes!!! My family is mainly made up of carnivores, but they have loved your recipes!! Karela is one of my favorite vegetables and I usually prepare it like my mother does (Maharashtrian way). I will definitely try this recipe.

      Reply
      • simplyvegetarian777

        April 16, 2016 at 9:56 am

        Thank you Sooooo much! โค๏ธ
        I would love to learn your maharashtrian style :).
        I really appreciate you reaching out โค๏ธ

        Reply
    9. Julie is Hostess At Heart

      April 16, 2016 at 9:45 am

      Some of your dishes Sonal are so meticulous. I love how food brings us back to the memories of the people we enjoyed it with. You mother is so talented!

      Reply
      • simplyvegetarian777

        April 16, 2016 at 9:57 am

        Thanks Julie โค๏ธ
        Some Indian dishes need that prep ground and detailing and therefor I don’t indulge in cooking these often :).

        Reply
    10. Preeta Misra

      April 16, 2016 at 6:34 am

      Very good authentic recipe of karela

      Reply
      • simplyvegetarian777

        April 16, 2016 at 8:15 am

        Thank you Preeta ji

        Reply
    11. Anonymous

      April 16, 2016 at 6:28 am

      Very good authentic recipe of karela

      Reply
    12. spiceinthecity

      April 16, 2016 at 6:19 am

      First, loving the new site Sonal! Looks fantastic! I just saw this post on FB and had to check it out! I’m one of those who is terrified of karela ๐Ÿ˜€ But this bharwan karela sounds lip-smacking! Loved your nostalgia around the thread ๐Ÿ™‚ Do you unwrap them just before eating?

      Reply
      • simplyvegetarian777

        April 16, 2016 at 8:16 am

        Thank you so much Naina
        Yes unwraps the thread just before eating

        Reply
    13. apuginthekitchen

      April 16, 2016 at 5:24 am

      I’ve never had bitter gourd or Kerala but it looks delicious, the whole meal is incredible. I love the way the kerala is bound with thread makes for a really wonderful presentation.

      Reply
      • simplyvegetarian777

        April 16, 2016 at 8:16 am

        Thank you Suzanne ๐Ÿ™‚

        Reply
    14. [email protected] For The Soul

      April 16, 2016 at 5:03 am

      Oh My!! Karela is one of my favorite vegetables.. to a point that I use in my morning veggie smoothie. This does bring back childhood memories. I have stayed away from making this because of all the work but you have inspired me that it is totally worth it. Your pics are beautiful and I am hungry now ๐Ÿ™‚ ๐Ÿ™‚

      Reply
      • simplyvegetarian777

        April 16, 2016 at 5:04 am

        Zeba โค๏ธโค๏ธ I love karela too but in a smoothie?? Wow girl that’s creative and healthy! Thank you!!

        Reply
        • [email protected] For The Soul

          April 16, 2016 at 5:07 am

          ๐Ÿ™‚ It works and balances the sugar. Just half a piece though in a green smoothie… Try it

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Top Posts

    How to make Fajita vegetables
    how to cook brussels sprouts in air fryer?

     

     

     

     

    Hello!! Thanks for being here!


    I am a born & raised Indian, now living in USA since last 20 years. Raising 2 beautiful girl and a puppy with my amazing husband.
    Read More

    COPYRIGHT ยฉ 2022 ยท SIMPLY VEGETARIAN 777 ยท PRIVACY/DISCLOSURE