Air fryer recipe · Sides
Bharwa Karela Bites with Onion Masala
Bitter gourd rings tamed with a sweet-tangy caramelised onion masala that mellows beautifully in the fryer.
- 26 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 70kcal
- 0.6 gprotein
- 7.1 gcarbs
- 4.7 gfat
- 1.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Bitter gourd (karela)3
- Onions, finely chopped2
- Fennel powder1 tsp
- Jaggery, grated1 tbsp
- Amchur1 tsp
- Mustard oil2 tbsp
Method
De-bitter the karela
Scrape the rough skin off the bitter gourds and slice them into thick rings, hollowing out the centres. Rub the rings generously with salt and rest them for twenty minutes, then squeeze out the bitter juices and rinse.
Cook the masala
Saute the chopped onions in a little mustard oil until deep golden, then stir in fennel powder, jaggery, amchur and salt. Cook until the mixture is jammy and the jaggery has melted into the onions.
Stuff the rings
Pat the karela rings dry and pack the cooled onion masala firmly into each hollow centre. Press from both sides so the filling stays put during cooking.
Coat with oil
Brush the stuffed rings all over with the remaining mustard oil so the bitter gourd skin crisps instead of drying out. Let them sit briefly to absorb the oil.
Air-fry until tender
Arrange the rings in a single layer and air-fry at 180C for 18 minutes, turning once midway. They are ready when the karela edges are crisp and dark green and the filling is caramelised.
