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.

Karatya Song

Bitter Gourd! Most people hate it. Some people love it. I am one of those very few people who are indifferent to it. I can't profess undying love for the vegetable. I can never bring myself to say I don't like it. I can't  even relate to either group of people.

I have never stopped looking for recipes that are simple and use bitter gourd. Simple only because S won't touch the vegetable. And I can't do an elaborate routine just for myself, right? (For those of you who're new to this blog, I am about the laziest person you will ever come across.)

After success with the Batata Song, I decided to try this. S has been a weekend spouse for most part this summer and I conned a wholesale vegetable vendor into selling me just 4 baby bitter gourds. The result of these two seemingly independent incidents is this dish.

4 Baby Bitter Gourds, sliced and steamed

4 Onions, sliced
1 tbsp Tamarind Paste
2 tsp Red Chilli Paste
1 tsp Jaggery, grated
1 tbsp Oil
Salt to taste




Heat the oil in a kadhai. Add the onions and fry for 5-10 minutes, until the onions are evenly browned. Add the tamarind and chilli pastes. After a couple of minutes, add the bitter gourd, jaggery and salt. Add a little water. Cover and cook for a few minutes. Remove the lid and cook for another 2-3 minutes.


This is about the best way to eat bitter gourds. With some hot rotis and a bowl of cold curd, you're all set to have a lovely meal.

Karele Ki Sabzi (Bittergourd Curry)

Bittergourd is one of those vegetables that I don't exactly love. It does not fall under the same category as tinda, but I'll admit I'm not as find of this vegetable as many people are. A friend of mine made stuffed karela once and I really loved it. Sometime back, when S was traveling to Goa, I bought a couple of bittergourds because I wanted to make stuffed karela. I ended up making this simple side dish that a friend taught me. Her mantra was simple: lots of onions!

2 medium Bittergourds, sliced finely

2 Onions, sliced

¼ tsp Turmeric Powder

1 tsp Chilli Powder

1 tsp Coriander Powder

1 tsp Garam Masala

1 tbsp Oil

¼ tsp Asafoetida

Salt to taste

Heat oil in a kadhai and add the asafoetida and the onions and fry for 2-3 minutes. Add the turmeric powder, chilli powder, coriander powder and ginger paste. Fry the entire mixture for 2-3 minutes. Add the bittergourd slices and the salt and fry for another 2-3 minutes. Cover and cook for 15 minutes. When done, add the garam masala and cook for a minute before serving.

Simple and satisfying. And it is something I don't mind making even just for myself. Thanks A, your recipe is a keeper.