Lunch box special Bharli Karli

Lunch box special Bharli Karli

Let’s see how to make lunch box special bharli Karli today. You must be wondering, yaar, who packs karela or bitter gourd for lunch box? Yes, I agree. But I can assure you that this easy and quick recipe transforms the often-misunderstood bitter gourd into a mouthwatering, family-friendly meal that’s guaranteed to be a hit even in the tiffin. We already have seen different bitter gourd recipes. this is yet another simple and delicious addition to the list. I can assure you that, the ingredients used are readily available in your pantry!!

This traditional recipe, when cooked in a pressure cooker, becomes quick, easy, and hassle-free, making it ideal for busy mornings. No more tough karela! The cooker ensures each bite is infused with flavor, the stuffing moist and succulent, and the gourd itself yields with a gentle sigh. The tender bitter gourds are stuffed with a flavorful masala made of onion, coconut, peanuts, and spices that balance the natural bitterness beautifully.

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5. Bharali Dodaki – Marathi Recipe

Some Interesting facts about Lunch box special Bharli Karli :-

This one-pot pressure cooker method saves time while still giving you that authentic taste, perfect to pair with chapati, bhakri, or even plain steamed rice. Light on the stomach yet full of flavor, it makes a great lunch box option that stays tasty even after hours. Whether you are making it for a daily meal or for a special occasion, this recipe ensures everyone at home will love it. The secret of our bhaji is the stuffing! Our flavorful masala balances the bitterness of the karli, creating a savory, tangy, and slightly sweet dish that even those who are skeptical of bitter gourd will enjoy.

Lunch box special Bharli Karli

Print Recipe

Serves: 4 People Preparation Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 1/3 cup / 50 gm roasted Chanadal
• 1/2 cup / 75 gm Peanuts
• 10~12 Curry leaves
• 1/4 cup / 50 gm grated dry Coconut
• 1 tbsp Red chili powder
• 1 tbsp Garam masala
• 1 tbsp Goda masala
• 1 tbsp Coriander powder
• 1/4 tsp Turmeric powder
• Salt to taste
• Coriander leaves
• 3 tbsp Oil
• A pinch of Hing
• 4~5 sliced Garlic cloves
• 3 finely chopped Onions
• 5 small Karli / Bitter gourd
• Tamarind-Jaggery pulp
• 1/2 tbsp Goda masala
• 1/2 tbsp Red chili powder
• Salt to taste
• Hot Water as needed
• 1 tsp Jaggery

Instructions

Step 1: Sieve besan, turmeric powder and salt together into a bowl and add a little water at a time to make batter. The batter should have pouring consistency.

Step 2: Heat up a pan on medium heat and add roasted chanadal.

Step 3: Roast it well until it begins to get reddish color.

Step 4: Take the roasted dal out into a dish and spread it well.

Step 5: In the same pan add peanuts and roast them well.

Step 6: When peanuts are almost roasted, add curry leaves and dry coconut and roast it well together until coconut gets nice browning.

Step 7: Turn the gas off and let the mixture cool down.

Step 8: Transfer the roasted chanadal into a blender jar and blend it into fine powder.

Step 9: Add the roasted peanuts and coconut mixture and blend it together into coarse powder.

Step 10: Add red chili powder, garam masala, goda masala, coriander powder, turmeric powder, salt and coriander leaves and blend it well together. Stuffing is ready.

Step 11: Heat up oil on medium heat in a cooker and add hing and garlic.

Step 12: Fry it well until garlic gets light golden color and add onion.

Step 13: Fry well until onion gets light golden color.

Step 14: Wash karli really good and dry them. Wash karli really good and dry them.

Step 15: Fill in tamarind-jaggery pulp into it and rub it well inside each karle.

Step 16: Fill in the stuffing and press it well so that it won’t come out while cooking.

Step 18: When the onion gets nice golden color, add goda masala, red chili powder and salt and fry well.

Step 19: Add the left over dr masala and mix well.

Step 20: Add hot water and mix well.

Step 21: Add the stuffed karli, jaggery and hot water.

Step 22: Close the lid and cook on high heat until 1 whistle.

Step 23: Open the lid and mix well. bharli karli are ready.

Notes

• You can use besan in place of roasted chanadal.
• You can store this masala in an airtight container. It has shelf life of about 3-4 months. You can make bharla dodka, bharli mirchi, bharli bhendi or any stuffed sabji using the masala
• You can stuff the karli previous night and pressure cook them in the morning.

Recipe Video

Servings

This is a simple yet delicious recipe. The bitterness of the karle almost vanishes if you follow this method. Serve this bharli karli with chapati or fulka. It goes well with rice too. You also can pack it for lunch box.