Bharwa Karela (Stuffed Baby Bittergourd)

Bittergourd is one of those vegetables that I am sort of indifferent to. I can't profess undying love for this cucurbit. At the same time, I will not suddenly decide to participate in a 100m dash just because this vegetable shows up on the menu. I have eaten it and enjoyed it in many ways.

Many years ago, a classmate of mine invited me to lunch and made stuffed bittergourd. I was more into baking and western cooking then and so I didn't think about asking her for the recipe. This time when I brought home a bag of baby bittergourds, I decided to try making a stuffed version of my own, taking a cue from my stuffed lady's finger recipe.

1/4 kilo Baby Bittergourd

To be mixed together:

1 tbsp Chopped Garlic
1/4 cup Gram Flour (Besan)
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
½ tsp Turmeric Powder
¼ tsp Garam Masala

1 tsp Bharwan Tawa Masala (optional)
1 tsp Lime Juice
Salt to taste

For the tempering:

2 tsp Oil

1 tsp Cumin Seeds

1/4 tsp Asafoetida

Wash the bitter gourds well and dry on a towel until completely dry. Chop the two ends off for each gourd. Slit each gourd lengthwise and scoop out the seeds. Heat 4 cups of water and add some salt to this. Add the slit gourds and boil for 5 minutes. Drain and cool.

Stuff the prepared mixture into the bittergourds.

In a pan, heat the oil and add the cumin seeds. When they crackle, add the asafoetida and the stuffed bittergourds. Cover and cook on a low flame till the gourds are done (about 15 minutes). Remove the lid and allow to crispen.

I could eat a bowl of this as it is. That is how good it is. It definitely has some bitterness, which I don't mind. But apart from that, it is tangy and spicy and just what a side dish needs to be.