Bharwa Karela Recipe|भरवा करेला बनाने की विधि -OneStopRecipe

Bharwa Karela recipe|Hindi Bharwa Karela recipe

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Bharwa Karela, jo ki Stuffed Bitter Gourd ke naam se bhi jaana jaata hai, Bharatiya bhojan mein ek lokpriya aur swadisht dish hai. Ye ek aisa recipe hai jo karele ke kadve swad ko swadisht aur chatpate mazze mein badal deta hai. Is dish mein swad aur texture ko samanvit karne ki kala ka pradarshan hota hai.

Bharwa Karela banane ka process karelo ko masalo aur anya samagri se bhar kar hota hai. Bharwa mishran aam taur par besan, saunf, amchur powder aur vibhinn sugandhit masalo se banaya jata hai. Ye swad ke mishran se karele ke kadvepan ko samarthan karta hai aur use ek ghani aur chatpata swad pradan karta hai.

Karele ko savdhani se kaat kar aur beej nikal kar bharwa mishran se bhara jata hai. Fir kadai mein pyaaz, masale aur chhote-chhote tatvon ke saath pakaye jate hain. Jab karele pakate hain, woh masalon ke swad ko apne andar sama lete hain aur ek poorna swadisht dish banate hain.

Bharwa Karela recipe in Hindi

INGRIDIENTS

Samagri (Bharwa Karela recipe Ingredients)
4-5 beecham ka karela (bitter gourd) 2 tablespoon tel (oil) 1 teaspoon jeera (cumin seeds) 1 bade pyaaz (large onion), bareek kata hua (finely chopped) 2 hari mirch (green chilies), bareek kata hua (finely chopped) 1 tablespoon adrak-lehsun ka paste (ginger-garlic paste) 1/2 teaspoon haldi powder (turmeric powder) 1 teaspoon dhaniya powder (coriander powder) 1/2 teaspoon lal mirch powder (red chili powder) (swad anusar badhayein) 1/2 teaspoon garam masala Namak (salt) swad anusar Taja dhaniya patti (fresh coriander leaves), garnish ke liye
Bharwa ke liye: 2 tablespoon besan (gram flour) 1 tablespoon saunf (fennel seeds) 1 tablespoon amchur powder (dried mango powder) 1/2 teaspoon jeera powder (cumin powder) 1/2 teaspoon lal mirch powder (red chili powder) Namak swad anusar

Making of Bharwa Karela recipe in Hindi (Vidhi Bharwa Karela Banane ki)

Hindi

Ek kadai mein ghee ko medium aanch par garam karein. Kadai mein suji daal kar use halki se medium aanch par bhunein jab tak woh halka bhura aur sugandhit na ho jaaye. Jalte na ho iske liye lagatar hilate rahein. Ek alag saucepan mein pani ko ubalne tak garam karein. Ubli hui pani ko dhire-dhire bhune hue suji mein daal kar lagatar hilate rahein taki koi gadda na bane. Savdhani se karein kyunki mishran phoot sakta hai. Suji ko dhire-dhire pakaate rahein jab tak pani sookh jaaye aur mishran gaadha ho jaaye. Kadai mein chini daalein aur ache se milayein jab tak chini poori tarah ghul jaaye. Halki aanch par pakaate rahein jab tak suji chini ke syrup ko absorb na karle aur halwa kadai ke kinare se alag hone lage. Elaichi powder daal kar ache se milayein. Ek chhoti kadai mein thoda ghee garam karein aur kata hua nuts ko bhunein jab tak woh halka bhura na ho jaayein. Unhein kadai se nikal kar alag rakh dein. Bhune hue nuts aur kesar ke dhaage (agar istemal kar rahe ho) ko halwe mein daal kar ache se milayein. Aanch se hata kar halwa ko thoda sa thanda hone dein. Garam-garam suji ka halwa ko serve karein aur mazedar swad ka aanand uthayein! Note: Aap halwe ko aur kata hua nuts aur kesar ke dhaage se sajaa sakte hain (agar chaho to).

Bharwa Karela aksar roti ya chawal ke saath ek side dish ke roop mein parose jate hain. Karele ke halki crispy bahari bhag aur mulayam aur swadisht bhara bharwa mishran, dono mein texture mein anokha antar pradan karta hai. Is dish ka aabhaari swasthya laabh bhi hai, kyunki karela vitamin, poshak tatva aur antioxidant se bharpur hota hai.

Chahe aap ek anokhe khane ke premi hon ya Bharatiya bhojan ke vibhinn swadon ko jaanne ki iccha rakhte hon, Bharwa Karela ek aisi dish hai jo aapke swad grahon ko apne anokhe mishran aur texture ke saath chakit kar degi.

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