Stuffed Karela (Bharwan Karela) or Stuffed Bitter Gourd
Stuffed Karela or Bharwan Karela or Stuffed Bitter Gourd, is gourd with besan masala. Stuffed Karela is a great healthy side dish. Stuffed Karela is a unique Indian dish with such exquisite flavor that it will make even bitter karela taste like heaven.
Recipe type: Sabji & Curry
Cuisine: India
  • 4-5 Karela/Bitter Gourds
  • 2-3 tbsp Oil
  • ½ cup Besan/Chickpeas Flour
  • 2 tbsp Crushed Roasted Peanuts
  • 1 tsp Minced Garlic (optional)
  • 1 tsp Coriander Seeds Powder
  • ½ tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Amchoor Powder
  • Pinch of Hing/Asafoetida
  • 1-2 tsp Oil
  • Salt
  • ½ tsp Sugar
  1. Wash and wipe Karelas, and then cut or trim the end part of Karela. Scrap the skin roughly, and then slit it using knife without breaking or cutting into the two parts (halve).
  2. Remove the seeds from Karela using your thumb or you could use small spoon and just scoop out the seeds from each Karela and keep aside.
  3. Now roast the besan on low flame about 2 mins, remove it into the mixing bowl and let it cool down.
  4. Add crushed peanuts, garlic, coriander seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it.
  5. Mix all ingredients properly and make the mixture for stuffing.
  6. Now stuff the mixture into the each prepared Karela using your fingers and thumbs.
  7. Tie the stuffed Karelas with a thread so that the stuffing does not come out while cooking.
  8. Heat the oil in a kadhai or pan and place the stuffed Karelas into the pan, do not stir it.
  9. Cover the lid and cook it on medium flame till cooked, turn it upside down after every 2-3 minutes and check it.
  10. Bharwan Karela is ready, remove the threads and serve it with roti/phulka, paratha or dal-rice.
• Add spices as per your taste.
• You can also add scraped skin into the stuffing if you like the bitter gourd bitter taste.
• You can store the stuffed Karela up to 1 week into the refrigerator.
Recipe by Binjal's VEG Kitchen at