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.
Servings: 5 to 6 pcs
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.