“Karela”or “Bitter gourd” is one vegetable which is not relished by many because of its bitter taste, though it has numerous health benefits too. It is considered to be a great home remedy for diabetics, an excellent blood purifier and used for treating acne.
As a kid my first reaction to Karela used to be “nahi…no maa….why karela….” but as I grew up, I realised it was not her choice to make Karela for us,but it was good for her health, as she was diabetic. She made karela in many forms be it “karele wali dal”, “karele ke sukhi subzi” ,” karela chips” or “bharwan karela”… and trust me whatever she made used to taste yummy and I would like to share with you her recipe for “Bharwan Karela”.
Bharwan Karela is my mom’s summer speciality as it is stuffed with a mixture of onions and raw mango which is usually available during the summer months. The best thing about this karela recipe is that you can make extra and store it in the fridge, reheat and eat as and when you like….It stays perfectly well for almost a week. Not to forget here is the special “Salt treatment” for the karelas which helps in reducing the bitter taste of the Karela.
Bharwan Karela also takes be back to good old times n summer holidays….when we used to go on our long awaited annual holidays,over night train journey, as air travel was not very common and mom used to make these Bharwan Karelas specially for the train journey along with parathas….Oh!…just miss those days….
Bitter gourd – 2 pcs (approx. 400 grams)
Onion, chopped – 2 medium (approx. 1 1/2 cups)
Raw mango, grated – 1 medium (approx – 3/4th cup)
Paanch Phoran – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander powder – 2 teaspoon
Achari masala – 1 1/2 tablespoon
Salt to taste
Mustard Oil – 3 tablespoon
Thread to tie the karela
Rinse the karelas and scrape the outer skin. Keep the scrapings. Make vertical cuts on each karela, keeping the ends intact. Carefully remove the seeds and the pith.