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अशा प्रकारे करून पहा तव्यावरील भरलेली कारली | Bharla Karla Recipe | Bharwa Karela | Stuffed Karela. Learn cooking everyday and change the habit of eating. Bharale karale or stuffed karela is one of most requested recipe. Most people don’t like karale. But if you try this recipe everybody will like it. We already have seen one karale sabzi recipe. This can be a good lunch box option. It tastes just awesome. You can try this recipe at home and drop a comment for me. Do not forget to like, share and comment. Ingredients: • Karali / Bitter gourd • Salt • Turmeric powder • 1/2 cup Peanuts • 1/4 cup grated dry Coconut • 2 tsp Sesame seeds • 1/2 tsp Cumin seeds • Garlic cloves • Curry leaves • 1 tsp Kala masala • 1 tsp Red chili powder • Turmeric powder • Salt to taste • Coriander leaves • Tamarind-Gudh pulp (Optional) • 2~3 tsp Oil Method: • Wash karali really good and cut off the stalk part. • Cut it at the center. Do not cut completely into two parts and remove the seeds. • Rub a little salt and turmeric powder inside each karale piece. • Transfer the pieces into steamer and steam on medium heat for about 15-20 minutes. • You can use cooker or a big kadhai or a pot for steaming. • Take peanuts in a pan and roast until these turn light golden. • When peanuts are about to get roasted add dry coconut and mix well. • Add sesame seeds, cumin seeds, garlic, curry leaves and fry for about 2-3 minutes. • Turn off the gas and let the mixture cool down. • Transfer the mixture into a blender jar and add kala masala, red chili powder, turmeric powder, salt, coriander leaves and blend everything into coarse powder. • You can add a little sugar to taste if you like. • Masala is all ready. • Take the steamed karale out into a dish. • Rub a little tamarind-gudh pulp inside each steamed karale. • You can skip tamarind pulp if you don’t like. • Fill the masala in each karale piece. • Heat up oil in a pan. • Transfer all the stuffed karali into hot oil and fry it really good from all sides. • After frying one side well flip karale over and fry well from other side. • Fry well from all sides. • When karali are fried well from all sides transfer the remaining masala into the pan and mix well. • Fry everything for about 2-3 minutes. • Bharale karale is all ready. • You can have this with chapatti or poli or fulka too. • It goes well with rice as side dish. • It remains good for about 2-3 days. Tips: • You can use this masala to make stuffed dodka, or stuffed bhendi etc. • If you want to make gravy them fry the masala and them add water.

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जळगावी वांग्याचे भरीत | Khandeshi Vangyache Bharit #MRM #MadhurasRecipeMasale #khandeshibharit #khandeshibharit #bharitparty #ovenrecipes Vangyache bharit is a popular Maharashtrian recipe. We are making this recipe today in Jalgaon style. We already have seen vangyach bharit in khandeshi style. So do try this simple yet delicious recipe and drop a comment for me. Ingredients: • 1 Bharatach Vange • 3~5 Green chilies • Garlic cloves • 1 tsp Oil • 1/2 tsp Mustard seeds • 1/2 tsp Cumin seeds • A pinch of Hing • Curry leaves • Raw peanuts • Sliced dry Coconut • Finely chopped Onion • 1/2 tsp Turmeric powder • Finely chopped Spring onion • Khandeshi kala masala • Salt to taste Method: • Brush oil on vange from all sides. • Due to oiling, it becomes easier to peel the skin of the vange and also it helps in roasting vange really good. • Brush oil to green chilies and garlic. • It is not compulsory to roast garlic. You can skip it if you don’t want. • Make few slits in vange from all sides with the help of knife. • Roast vange in microwave on 180 Deg C for about 20-25 minutes. • After about 10 minutes of roasting take the tray out, turn the vange and microwave it for another 10-15 minutes. • While flipping over the vange take garlic and green chili out. • Transfer the green chili, garlic into a blender jar and blend it coarse in mixer. • You can use mortar and pestle too. • When vange cools down a little, peel off its skin. • Mash the vange well and add garlic-green chili paste and mix well. • Heat up oil in a pan. • Add mustard seeds and let them pop up. • Add cumin seeds and let them splutter. • Add hing, curry leaves, peanuts, sliced coconut and mix well. • Fry for about a minute until peanuts and coconut gets light golden color. • When coconut and peanuts begin to get light color add onion and fry until it turns little soft. • Add turmeric powder and mix well. • Add spring onion and mix well. • Add mashed vange, khandeshi kala masala, salt and mix well. • Cover and cook on low heat for about 7-8 minutes. • Remove the lid and mix well. • You can add roasted peanut powder in it if you want. • Vangyache bharit is all ready. • It is served with puri in Jalgaon side. • You can have this with kalanachi bhakari or rice too.