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Food News: Bharwa Karela Recipe — Turn Bitter Gourd Into Everyone’s Favorite With This Spicy and Sweet-Sour Twist

Samira Vishwas | August 11, 2025 11:24 AM CST

Bitter gourd, or karela, may not be everyone’s first pick at the dinner table, but this traditional Indian recipe is changing minds — one bite at a time. The Bharwa Karela, stuffed with a flavorful mix of spices and a hint of sweetness, is winning hearts across kitchens. If you’ve never liked karela before, this recipe might just convert you.

What Makes This Recipe Special?

Unlike regular karela dishes, this version is packed with a spicy, tangy, and slightly sweet stuffing that balances the bitterness beautifully. The filling includes roasted gram flour (besan), crushed peanuts, jaggery, and a blend of Indian spices like red chili, coriander, turmeric, and garam masala. A touch of amchur (dry mango powder) adds the perfect sour kick.

Bitter gourd (karela): 200g
Onion: 1, finely chopped
Besan (gram flour): ½ cup
Green chili, garlic, ginger: crushed
White sesame seeds: 2 tsp
Red chili powder, coriander powder, turmeric
Amchur powder, garam masala
Crushed peanuts: ¼ cup
Jaggery: 2 tbsp
Fresh coriander, salt, oil, and a pinch of hing (asafoetida)

Step-by-Step Preparation:

Prep the karela: Wash, peel, and slit the bitter gourds. Remove seeds and rub salt on both the gourds and peels. Let them rest for 15 minutes.
Make the stuffing: Roast besan lightly. Mix it with all spices, crushed ingredients, jaggery, and karela peels.
Stuff the karela: Squeeze out excess moisture from karela, then fill them with the prepared masala.
Cook it right: Heat oil in a pan, add hing, and place the stuffed karela. Cover and cook on low flame until golden brown.

Serving Tips:

Serve hot with roti or paratha. Pair it with curd or raita for a complete meal. The spicy-sweet flavor makes it a perfect side dish that even karela skeptics will enjoy.