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:
- 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. - 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. - 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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Bharela karela nu shak recipe | bharwa karela | Gujarati style bharwa karela
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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