Karina Sharma
4 bitter gourds, 1 onion, 1 tomato, 2 tbsp mustard oil, 1 tsp ginger-garlic paste, turmeric, chili powder, salt, garam masala, 1/2 cup tamarind pulp.
Peel, halve, and deseed the karela, sprinkle salt inside, and let it sit for 10-15 minutes to reduce bitterness.
Heat oil, sauté onions until golden, then add ginger-garlic paste, tomatoes, and spices, cooking until soft.
Stuff the prepared mixture into the karela halves. Press tightly to ensure it’s packed well.
Heat oil, add stuffed karelas, and cook on low heat until golden and crispy on all sides.
Your Bharwa Karela is ready to be served! Pair it with roti or rice for a fulfilling meal.