Recipe of Ultimate Bharwan karele
Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Bharwan karele. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bharwan karele, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bharwan karele delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few components. You can have Bharwan karele using 11 ingredients and 3 steps. Here is how you can achieve that.
So if your family totally refutes the idea of eating karelas make them these and they’ll wish you cook karele more often. Simple steps
Ingredients and spices that need to be Prepare to make Bharwan karele:
- 5 medium sized karelas(bitter gourd)
- 2 medium sized onions blended
- 2 teaspoons ginger garlic paste
- 2 chopped green chillies
- 1 pinch asafoetida
- 1 pinch kalonji
- as per taste Salt
- 2 small tomatoes blended
- 1 teaspoon garam masala powder
- 1 teaspoon coriander and cumin powder mixed
- as required Refined oil
Instructions to make Bharwan karele
- Peel the outer layer of the karelas and slit one side to take out all the seeds. Apply salt on all sides. Keep aside for 15 minutes minimum. steam them on a steamer or idli stand for 20 minutes. Keep aside.
- In a kadhai add refined oil and asafoetida with kalonji. As it splutters add the ginger garlic paste and the onion tomato paste. Add salt and green chillies. Add the dry masalas and cook till oil leaves sides.
- As the stuffing it cools stuff them into the karelas and tie a thread around them spirally. Keep aside for 15 minutes. Shallow fry them covered in low flame till it is cooked properly. Cut the thread and serve hot with roti or parathas.
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