Stuffed Bitter Gourd, how to prepare stuffed Bitter Gourd using ground nut masala powder

Stuffed Bitter Gourd is famous recipe for all Bitter Gourd liking people. It is also called as Bharwan karela in hindi and very popular dish in north side. I use to hate Bitter Gourd when I was kid, do not know how i started liking it 🤔. We can prepare many varieties with bitter gourd like curry, deep fry, chips, chutney etc.,

       Bitter Gourd which I prepared came crisp outside when i prepared and became smooth after some time. If you  deep fry bitter gourd before filling masala it taste good and stay crisp for long time. As I got big size bitter gourd in market so I did not deep fried. You can use small size bitter gourds for this recipe. You can deep fry the bitter gourd to get crispnesss. And coming to filling its different in different regions and every home 😊. Today i am using ground nuts masala powder for filling. You can also fill vulli karam(onion masala) , kobari karam ( dry coconut masala), roasted chanadal masala(putnala karam),  fried onions etc., It depend on the taste  how we like and ingredients present at home at that time. Will post all the varieties soon 🤗.

Also check my curry recipes,

Stuffed capsicum with potatoe & paneer
Kurkuri bhindi, Bendakkaya veppudu
Carrot beans stir fry
Beerakaya palu plans koora

Let's start recipe

Stuffed Bitter Gourd using ground nut masala

Preparation Time : 20 minutes
Cook Time : 20 minute
Serves : 2
Recipe Category: curry
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Bitter Gourd - 4
Salt to rub bitter gourd

For filling

Fried groundnuts - 1 cup
Roasted chana dal - 1/2 cup
Garlic - 10 cloves
Dry coconut - 1 tsp( you can increase quantity)
Red chilli powder - 2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 1 spig
Oil - 4 tsp ( you can increase quantity)
Salt as per taste

Other thing

Thread to tie bitter gourd after filling.

Instructions

1) Fry groundnuts and remove the skin. Skip you have roasted ground nuts.

2) cut the edges of bitter gourd and scrape/ peel the rough part of bitter gourd. Its optional you can also use without peeling. You can also cut only one edge of bitter gourd.

3) Slit the middle part and remove the seeds. Rub ample salt both inside and outside and keep it aside for 20 minutes and start preparation for filling.

4) Take a mixer jar add roasted ground nuts, fried chandalam dal, dry coconut and make it powder. Now add garlic and grind it once. Take the powder in plate.

5) Take a pan add oil, once it heat add curry leaves and fry it well.

6) Now add red chilli powder, turmeric powder, coriander powder, cumin powder, salt, prepared ground nut powder one by one and fry it on low flame.

7) Take fried masala in plate for filling.

8) Wash the salt coated bitter gourd with water and fill the masala in bitter gourd.

9) Tie the masala filled bitter gourd with thread tightly so that the masala do not separate from it. You can also skip this step, but preferred.

10) Add oil 4 tsp of oil in pan, place the bitter gourd in it. Close the lid for 3 minutes.

11) Open the lid and change the sides, so that the bitter gourd cook well all sides. cook it on low without closing lid as already bitter gourd became smooth.

12) Once bitter gourd cooked well, add the remaining masala powder( Its optional).

13) Take stuffed bitter gourd into plate, and garnish with coriander leaves. Do not forgot to remove the thread.

Stuffed bitter gourd is ready to serve 😋😋

 Stuffed bitter gourd goes well with steamed rice and as side dish for rasam rice or with soft chapathi's. I prefer to have this with hot rice by adding melted ghee 😋😋. Today i had it as side dish for drumstick rasam and rice.

Note

◆ Peeling the bitter gourd is optional.

◆ You can use the bitter gourd seeds in stuffing. After adding curry leaves add bitter gourd seeds fry it well and then add remaining masala(in step 5).

◆ You can also cut bitter gourd half or small size and fill the stuffing. As shown below but do not slit in middle, masala will come out while frying.

Tips

● Select small size bitter gourds.

● Deep fry bitter gourds to get crispness (before adding masala). But it consume more oil.


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                         kakarakaya podi / bitter gourd podi

                               
                                       stuffed bitter gourd

                sanna kakarakaya fry / tiny bitter gourd fry 

usirikaya charu/ Amla Rasam

lemon rasam

  Miriyala Charu / pepper rasam

                        Drumstick Rasam

                                

Sundakkai Vatha Kuzhambu || Usthikaya pulusu

                       
                             Mamidikaya pappu

Menthi akku pappu  

Hope you like this aromatic, healthy and tasty stuffed bitter gourd .  Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

ArunaSaraschandra :) 

Bhakarwadi, how to prepare bhakarwadi using wheat flour

Bhakarwadi is popular maharastrian cusine.  It is sweet and spicy tea time snack, prepared with various spices filled inside. You can pack it as snacks for kids, good time pass while traveling. First time I tasted haldiram bhakarwadi few years back & today I prepared it first time using wheat flour instead of maida. It really came very yummy with sweet, spicy, sour & crispy. The main part in bhakarwadi preparation is rolling the masala filled  chapathi tightly otherwise filled masala will come out while frying Bhakarwadi. Funnel seeds gives good flavour and taste, poppy seeds and sesame seeds gives nut taste to the bhakarwadi. Adding sugar is preferred as bhakarwadi is sweet and spicy.

Also check my snack recipes,
French fries
Masala peanut chat
Puffed rice ladoo
Crispy jack fruit snack

       Bhakarwadi using wheat flour

Preparation Time : 30 minutes
Cook Time : 15 minutes
Serves : 20
Recipe Category: snack
Recipe Cuisine: Maharastrian
Author: Aruna

Ingredients

For dough

Wheat flour - 1 cup
Gram flour - 1 cup
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt as per taste
Hing - a pinch
Hot oil - 2 tsp

For filling 

Dry Coconut - 1/2 cup grated
Sugar - 2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Funnel seeds - 1 tsp
Garam masala - 1/4 tsp
Poppy seeds/Ghas ghas - 1 tsp
Sesame seeds - 1tsp ( missing in pic)
Lemon - 1
Salt as per taste

Oil - to deep fry
Water to make dough
Wheat flour -  to dust 

Instructions

1) Take a bowl add wheat flour, gram flour, turmeric powder, red chilli powder, salt, hing and mix it well.

2) Now add 2 tsp hot oil to the above mixture, it gives crispy bhakarwadi.

3) Prepare dough by adding water and knead it well.

4) Grease oil on the dough and close the lid or moist cloth for 15 - 20 minutes. And start preparation for filling.

5) Take all the ingredients mentioned in filling in a mixer jar and grind it coarsely. Donot add water it must be like powder.

6) Now take half portion of dough, dust rolling base and rolling pin with wheat flour and roll it into round shape as we do for chapathi's.

7) Apply lemon juice

8) Spread the masala  on the lemon juice leaving the corners.

9) Grease the corners with lemon juice. 

10) Roll the chapathi very tightly, without leaving gaps.

11) Cut the rolls into pieces and press it, to get circular disc shape. I pressed bit hardly so shape is disturbed.

12) Take a kadai, add oil and heat it on low flames. Once oil is heat add the pieces and fry it on medium flame.

13)  Fry bhakarwadi's till it changes to golden brown color. Take it into plate and let cool and store it in air container.

Yummy bhakarwadi is ready to serve 😋😋.


Note

◆ You can also use maida instead of wheat flour.

◆ Increase the quantity mentioned for filling, as it came for more than half dough for me.

◆ You can skip lemon juice and grease with oil (step - 7 & 9).

◆  I did not fried the filling items, as we are deep frying. 

Tips

● Adding lemon juice gives sour taste, and taste good.

● Roll the chapathi filled masala very tightly & do not press the pieces hardly ( as i did😉) after cutting , otherwise you do not get good spiral rool shape.

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ArunaSaraschandra😄

Coconut milk pulao, Thengai paal sadam, how to prepare veg pulao with coconut milk and veggies

Coconut milk pulao || Thengai paal sadam is prepared with coconut milk. Adding fresh coconut milk gives taste to the pulao. I prefer using fresh coconut milk instead of canned coconut milk. We can also prepare simply by adding coconut milk and few spices ( without veggies) or with vegetables and mint. Todays my recipe is using vegetables and mint. Adding mint adds good flavour and taste to the pulao. Also i like to add raisins to the pulao, as my hubby like it, and it's tastes good too 😄.
Please do visit  my coconut based & rice recipe
Coconut chutney
Beerakaya thokku pachadi
Ladies finger dry coconut curry
Kosambari
Curry leaves rice

You can have this pulao with any raita or  with paneer gravies or with any special veg gravies. check for Paneer butter masala , Khova paneer .

Lets start coconut milk pulao..

                  Coconut milk pulao

Preparation Time : 20 minutes
Cook Time : 25 minutes
Serves : 2
Recipe Category: Rice
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Basmathi rice -1 cup
Green cardamom -3
Cloves - 2
Cinnamon stick - 1 inch
Bay leaf - 2
Star anise - 2
Ghee - 2 tsp
Onions - 1 cup thinly sliced
Green chillies - 3
Ginger,garlic paste - 1 tsp
Carrot - 1
Beans - 5
Mint - few leaves (optional)
Coriander leaves - few finely chopped
Coconut milk  - 2 cups
Cashew nuts -10
Raisins - 10(optional)
Salt as per taste

Instructions

Coconut milk preparation

*  Cut fresh coconut into small pieces or take scraped coconut in a mixer jar and make it fine paste by adding little water.

* Take a stainer and extract coconut milk, we are using only coconut milk.

Method

1)  Firstly soak basmathi rice for 20 minutes.

2) Take a kadai add 2 tsp ghee, cardamom, cloves, Cinnamon, bay leaf, star anise. Saute it till u get good fragrance.

3) Now add green chilllies onions and fry it tell onions changes to light golden color.

4) Add chopped carrot and beans saute it then add pudina leaves and stir it.

5) Add ginger garlic paste, stir it till raw aroma of ginger and garlic goes away. Close the lid for few minutes, so that veggies will cook.

6) Now add coconut milk stir it.

7) Add finely chopped coriander leaves, time to add soaked basmathi rice. Mix the rice gently by adding salt. Close the lid and cook it for 15 minutes on low flame.

8) Take a small kadai, add 1/2 tsp of ghee roast cashew nuts and raisins one after other and take it into plate.

9) Now open the lid, add roasted cashew nuts and  raisins and mix it gently.

Yummy and tasty coconut milk pulao is ready. I garnished it with cucumber and had with Paneer butter masala 😋😋😋.

 Note

◆ You can also use normal rice instead of basmathi rice.

◆ you can fry cashew nuts in step 1 instead adding at last. Adding raisins is optional.

◆ You can skip adding mint/ pudina or add while serving.

◆ You can also prepare pulao in pressure cooker. Then soak rice for 10 minutes.

◆ You can also add green peas/mattar if available. You can also use frozen peas.

◆ You can also add biryani powder if you like it.

◆ You can also skip veggies, if you like to have plain coconut milk pulao.

Tips

● Use fresh coconut to get good taste.

● Use fresh ginger-garlic paste it gives good aroma. Just take garlic cloves and ginger pieces crush it smoothly by using small stone or by using pestle and mortar.

● Mix basmathi rice gently to get good texture.


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ArunaSaraschandra😄