Bharwa Karela

Recipe by
Total Time:
40 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Drinks Recipe Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • To Marinate:
  • Karela (Pavekka) – 3 nos
  • Lemon Juice of oneSalt – 2 tbsp
  • Filling:
  • Onion – 2 nos
  • Green Chillies – 3-4 nos
  • Coconut Cuts – 25 grams
  • Amchur (Dried Mango Powder) – 1/2 tsp
  • Hing (Asafoetida) – a pinch
  • Coriander Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Gram Flour – 3 tbsp
  • Cumin Powder – 1/4 tsp
  • Lemon Juice – of 1 nos
  • Salt to taste
  • Oil – 4 tbsp

How to Make Bharwa Karela

  • Scrape the skin, till you end up in a smooth skin. Keep aside.
  • Scoop out the seeds with a teaspoon edge or your thumb. Discard them if they are hard and turned red. If the seeds and internal flesh is tender, I like using it in the filling.
  • Rub Lemon juice and Salt into the flesh of the Bitter Melon and leave it aside for atleast 30 minutes. Wash, pat dry with a kitchen towel and keep aside.
  • Finely chop the Green Chillies, Onion and cut the Coconut strips into small bits.
  • Heat Oil in a non-stick pan.
  • Add Onions and Salt to taste, stir on medium flame for 4-5 mins till translucent.
  • Add Coconut cuts, scrapings, Chillies and stir for another 4-7 mins.
  • Now add the Masala powders and Lemon Juice, stir for another 3-4 mins. Remove from flame. Allow to cool, before filling the Karela.
  • Tie with a string to keep it intact through the cooking process.
  • Steam for 5 mins, and later fry for 10 mins till cooked on all sides on medium flame.
  • Sprinkle Lemon Juice and serve as a side dish for Rice and other Curries.