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Bharela karela nu shak recipe | bharwa karela | Gujarati style bharwa karela

Bharela Karela is a traditional Gujarati-style stuffed bitter gourd dish that perfectly balances bitterness with spicy, tangy, and mildly sweet flavors. This quick and flavorful curry is made using karela (bitter gourd) and a freshly prepared garlic-flavored masala.

The stuffing is made with besan (gram flour) and everyday spices, which help reduce the bitterness of karela while enhancing its overall taste. It’s a wholesome and healthy dish with a semi-gravy texture that pairs beautifully with roti, chapati, or even a variety of rice dishes.

In this recipe, I’ve shared the ideal ingredient ratios and a few helpful tips to make Bharela Karela nu Shaak delicious on your very first attempt. Give it a try!

Key Tips to Make Tasty Bharela Karela nu Shaak at Home:
  1. Flavorful Masala:
    I prepare the sabzi masala using gram flour (besan) and regular spices. Gram flour helps reduce the bitterness of karela. I also add a garlic-based chutney to enhance the flavor of the masala. Additionally, jaggery and lemon are included to balance the bitterness and give the dish a perfect blend of spicy, sweet, and tangy flavors. You can adjust the amount of spices and jaggery according to your taste.
  2. Choose Fresh Karela:
    Always select fresh, medium-thick, and dark green karela for the sabzi. Remove the thick skin and seeds. If the karela are slightly larger, cut them into smaller pieces for even cooking.
  3. Tastes Better the Next Day:
    Bharela Karela nu Shaak tastes even better the next day as the karela absorb the masala deeply, enhancing the overall flavor.
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Recipe video 

Bharela karela nu shak recipe | bharwa karela | Gujarati style bharwa karela

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry, Main Course
Cuisine Indian
Servings 5 servings

Ingredients
 

For garlic chutney

  • 7-8 garlic cloves
  • Pinch of salt
  • 1 tsp cumin seeds
  • 1 tbsp red chilli powder

For sabzi masala

  • ½ cup gram flour - besan
  • Coarsely crushed garlic paste
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 tbsp coriander powder
  • 1 tbsp kashmiri red chilli powder
  • 1 tsp garam masala
  • 2 tbsp white sesame seeds
  • 1 tsp fennel seeds
  • 4 tbsp jaggery
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • ½ cup coriander leaves

For Bharela karela sabji

  • 350 grm small size karela
  • 4-5 tbsp oil
  • 1 tsp cumin seeds
  • Pinch of hing
  • Some curry leaves
  • 2 chopped green chilli
  • 1 tsp grated ginger
  • ½ cup onion paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp kitchen king masala
  • 1 tbsp jaggery
  • ½ cup tomato puree
  • Salt to taste
  • ½ cup hot water or as required
  • 1 tsp lemon juice
  • Some coriander leaves

Instructions

  • In a mortar and pestle, add 7–8 garlic cloves, a pinch of salt, 1 tsp cumin seeds, and 1 tbsp red chilli powder. Coarsely crush it. Garlic chutney is ready—keep it aside.
  • Now in a mixing bowl, add ½ cup gram flour, crushed garlic chutney, ½ tsp turmeric powder, salt to taste, 2 tbsp coriander powder, 1 tbsp Kashmiri red chilli powder, 2 tbsp white sesame seeds, 1 tsp fennel seeds, 4–5 tbsp jaggery, 1 tbsp lemon juice, 2 tbsp oil, and ½ cup chopped coriander leaves. Mix well. The masala is ready—keep it aside.
  • Take 350 grams of small-sized karela. Peel the skin and make slits in the center. Remove the seeds and stuff the karela with the masala. If any masala remains, keep it aside.
  • Now, in a pressure cooker, heat some water and place a dish on the rack. Arrange the stuffed karela on it. Cover the lid and cook on high flame for 5 whistles.
  • Once the pressure releases naturally, open the lid. The karela will be properly cooked with the masala.
  • In a kadai, add 4–5 tbsp oil. Add 1 tsp cumin seeds, a pinch of hing, a few curry leaves, 2 chopped green chillies, and 1 tsp grated ginger. Sauté briefly.
  • In a mixer jar, add 2 onions and grind them into a smooth paste. Add the onion paste to the kadai and sauté until oil releases from the sides.
  • Then add ½ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp kitchen king masala, 1 tbsp jaggery, and some water. Sauté the masala until oil releases from the sides.
  • Now add ½ cup tomato puree and salt to taste. Sauté the gravy until oil releases again.
  • Add the remaining masala and sauté it well.
  • Then add the stuffed karela and mix gently with the gravy.
  • Add ½ cup hot water and mix well. Cover and cook the sabzi on low flame for 5–7 minutes.
  • Finally, add 1 tsp lemon juice and some chopped coriander leaves. Mix well.
  • Bharela Karela nu Shaak is ready. Serve hot with roti or bajra rotla.

Notes

  • Coarsely crushed garlic chutney adds a good flavor to the masala.
  • The addition of oil to the masala helps bind it together.
  • Make slits in the center of the karela and remove the seeds if needed.
  • Steam-cook the karela in a pressure cooker on high flame for 5 whistles.
  • Onion paste enhances the flavor of the sabzi.
  • Cook the sabzi on low flame for 7–8 minutes so that the karela absorbs the flavor of the gravy.
  • Bharela karela nu shaak tastes great when it is spicy, slightly sweet, and tangy.
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