Ingredients

• 1/4 kgs - Karela
• For stuffing paste and gravy:
• 1/2 cup - Grated Coconut
• 2 tsp - Besan
• 2 tbsp - Powdered groundnut
• 2 tsp - Red chilli powder
• 1/2 tsp - Coriander seed powder
• 1/2 tsp - Cumin seed powder
• Lime juice of one full lime
• 1/2 cup - Water
• Chopped coriander leaves
• 2-3 tbsp - Sugar
• Salt to taste
• For seasoning
• 1/2 tsp - Mustard seeds
• 1/4 tsp - Asafoetida
• For garnishing
• Chopped coriander leaves

How to Make Bharela Karela

• Peel the karela. Cut into 3 pieces horizontally. Remove the seeds from inside the karela. Slit each piece vertically for putting the stuffing paste.
• Apply salt to the above pieces and marinate for 10 minutes. Squeeze the karelas to remove excess water.
• Mix all the ingredients for stuffing paste with 1/2 cup of water. Keep part of it aside for the gravy.
• Stuff the karelas with the paste.
• For seasoning, heat 1 tbsp oil in a pan. Add mustard seeds and asafoetida.
• Add stuffed karela pieces, cover the pan and cook for 10 - 15 minutes.
• Turn the karela pieces once while cooking.
• Add the reserved paste to the gravy. Cook the karelas in the gravy till done.
• Garnish with coriander leaves and serve with roti or chapatti.