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Indian Stuffed Bitter Gourd
hinamunawar

Indian Stuffed Bitter Gourd (Chana Dal Bharwa Karela)

A traditional North Indian and Pakistani delicacy featuring tender bitter gourds stuffed with a savory, spiced split chickpea (chana dal) filling. This recipe uses a special salting technique to remove bitterness, making it a crowd-pleasing vegetarian dish that pairs perfectly with warm flatbreads.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course: Main Course
Cuisine: Indian, Pakistani
Calories: 325
Ingredients Method

Ingredients
  

  • 1/2 kg bitter gourd karela
  • 1/4 kg split chickpeas chana dal, soaked for 30 minutes
  • 1 medium onion sliced
  • 3 large tomatoes peeled and cubed
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon salt adjust to taste
  • 3-4 green chilies
  • 2 glasses water
  • 1/2 cup ghee or cooking oil for frying
  • 1/2 cup fresh coriander leaves chopped for garnish
  • cotton thread for securing the gourds

Method
 

  1. Begin by peeling the bitter gourds and removing the seeds if they are tough. Rub them thoroughly with salt and let them sit for at least 30 minutes; this is a crucial step to draw out the natural bitterness.
  2. After 30 minutes, wash them well under cold water and squeeze them firmly to remove any excess moisture. Set them aside to dry.
  3. In a medium pot, combine the soaked chana dal, sliced onion, cubed tomatoes, green chilies, and ginger-garlic paste. Season the mixture with cumin seeds, garam masala, turmeric, red chili powder, and salt. Pour in two glasses of water and set the pot over medium heat.
  4. Cover and simmer until the dal is completely tender and the water has evaporated. Once cooked, let the mixture cool down significantly so it is easy to handle.
  5. Take your prepared bitter gourds and carefully fill the center of each with the cooked lentil mixture. To ensure the delicious filling doesn't spill out during the cooking process, wrap each gourd securely with a piece of clean cotton thread, tying it off at the end.
  6. Heat the ghee or oil in a wide skillet over low flame. Carefully place the stuffed gourds into the pan. It is important to cook them slowly on low heat to ensure they soften and turn a beautiful golden brown without burning. Avoid moving them too much in the beginning; once one side is golden, gently flip them to sear the other sides evenly.
  7. If you have any leftover lentil filling, place it back into a pot and nestle the fried bitter gourds on top. Drizzle about half of the remaining warm oil from the frying pan over the dish. Cover the pot and let it steam on the lowest heat setting for another 2 to 3 minutes. This allows the flavors to meld together perfectly.
  8. Remove the threads before serving if desired, or let your guests do it for the authentic experience. Garnish generously with freshly chopped coriander and serve hot for a meal that is as healthy as it is flavorful.