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Bharwa karele(Bitter Gourd)


  • 6 to 8 pieces of medium size bitter gourd(Karela) peeled and washed

  • 2 Onions fined chopped(I use chopper)

  • 2 small potatoes cut into wedges shape

  • 3 green chillies chopped

  • 1 tsp Ginger paste

  • 1 tomato in puree form

  • 1tsp roughly crushed coriander seeds(Dhaniya)

  • ½ tsp cumin seeds(jeera)

  • 9½ tsp fenugreek seeds(methi)

  • 1tbp Mango pickle masala(Optional-I use the wet masala paste from home made mango pickle.)

  • Salt according to taste

  • Red chilly powder according to taste as I prefer using more of green chilly

  • ½ tsp turmeric powder(haldi)

  • ½ tsp coriander powder

  • ½ tsp garam masala

  • fresh chopped coriander

  • Mustard oil/cooking oil for frying Karela's


  • Firstly fry the peeled karela's in a pan on medium flame, till they turn golden brown.

    Make sure you fry them on medium flame. Than fry the potato wedges in same process

    on medium flame till light golden brown. Take them out on a towel paper so that excess

    oil is absorbed by paper.

  • In another pan, add 2 tbsp of mustard oil. Let it heat till its smoky. Now simmer the gas

    and add fenugreek seeds, roughly crushed Coriander seeds and Cumin seeds. When

    they start to pop up add finely chopped onions. Make sure whole process is done

    on medium flame.

  • When onions turn light brown, add ginger and green chillies. Mix them for two minutes

    and add tomatoes. After a minute add salt, red chilly powder, turmeric powder ,

    garam masala and coriander powder to the mixture. Once the masala starts leaving

    oil add pickle masala if you are adding. Keep mixing till the mixture leaves oil.

  • Once the masala is ready. Let it cool down for some time.

  • In mean time slit the karela's and deseed them. After deseeding you will get pocket in Karela.(refer image)

  • Once the mixture in handy enough, with help of spoon fill the masala in all karela's.

  • Put the left over mixture again back on low flame. Toss the potato wedges in this mixture

    on low flame for about 2 to 3 minutes.

  • Now add the filled karela's to the same pan. Cover it with lid for 3 to 4 minutes and than

    turn off the flame. Let it stay in pan for 15 minutes.

  • Bharwa karela's are ready to serve.

  • Usually it is served with Moong dhuli dal and Chapati.


    You can also add small sambar onions to this. Just peel the onions, Put a cut in plus shape .Fry them, Fill the masala mixture in onions also.

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