Name: Bharwa Karela recipe by Rukhsar Khan at BetterButter
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 8
Ingredients: Bittergourd (karela) : 1kg; Akkha Dhania : 5-6 tspn; Zeera : 6-7 tspn; Garlic : 8-10; Dry Red chilly : 10; Ajwain : 1 small tspn; Kalonji (Mangrail): 1 small tspn; Khatayi : As per your preference; Bottlegourd seeds; Methi seeds : 5-6 seeds; Onion : 4-5; Salt to taste; Thread

Ingredients Serving: 8

Bittergourd (karela) : 1kg
Akkha Dhania : 5-6 tspn
Zeera : 6-7 tspn
Garlic : 8-10
Dry Red chilly : 10
Ajwain : 1 small tspn
Kalonji (Mangrail): 1 small tspn
Khatayi : As per your preference
Bottlegourd seeds
Methi seeds : 5-6 seeds
Onion : 4-5
Salt to taste
Thread

Instructions

Boil the bittergourd with salt till it becomes little soft.
Now, remove the seeds from bittergourd by cutting the bittergourd but do not cut it all over just make a slit on 1 part and remove the seeds.
Now, take dhania; zeera; dry red chilly; garlic and ajwain and roast them all separately 1 by 1 till the aroma comes. Then add kalonji, salt and khatayi and grind into a smooth paste.
Then add the seeds into the paste and grind it roughly so that the seeds do not get totally crushed. Do taste the salt in the mixture.
Now, in a wok heat oil add methi seeds and chopped onion. Fry the onion til it softens or gets pink colour.
Now, add the prepared paste into the wok and mix well. Taste the salt and switch off the flame.
When the mixture cools down; start putting it into the slitted bittergourd and tie it wid a thread rolling the thread nicely over the bottlegourd.
Now, shallow fry the bittergourd.
Tasty tangy bittergourd is ready. Can even store it for about a week. Best served with rotis.

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