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Bharwaan Karela

Contributed by:

Radha Prasad, Housewife
Patna

Bharwan Karela

Ingredients

Karela - 500 gm (large size, about 5 in number)
Onion - 500 gm (grated)
Garlic Paste - 1 tsp
Garam Masala Powder - 1/2 tsp (mainly chhoti elaichi, laung and daalchini)
Amchoor - 3 tsp (heaped)
Haldi - 1 tsp
Mustard Oil - 6 tbsp
Mustard Seeds - 1 tsp
Salt to Taste

Method of Preparation

1. Scrape karela skin and wash. Slit lengthwise and scoop out seeds.
2. Heat 2 tbsp of oil in a Kadahi and add mustard seeds.
3. When mustard seeds crackle add onion and scooped kerala seeds . Fry for 2 minutes.
4. Add haldi, garlic paste, garam masala and salt.
5. Cook for 5 minutes on low heat. Add amchoor and mix well. Filling is thus ready.
6. Cool and stuff keralas with the masala filling.
7. Heat remaining mustard oil in a frying pan. Shallow fry stuffed keralas.
8. Add 1 cup water to the unutilized/remaining masala filling and pour over the keralas.
9. Add more water if required. Cook till done, gravy is thick and oil starts separating.

Notes & Tips