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Besan aur pyaj wale bharwan karele ek classic North Indian dish hai. Karele ki kadwahat ko khatam karne ke liye besan ki sondhi khushbu aur pyaj ki mithas ka combination kamaal lagta hai. Zaroori Samagri (Ingredients) Item quantity Karele (Medium size)250-300g (5-6 pieces) Besan (Gram flour)4-5 tbsp Pyaj (Finely chopped)2 bade Mustard Oil (Sarson ka tel)Cooking ke liye Masale haldi, Lal mirch, Dhaniya powder, Amchur (Dry mango powder)Special touch Saunf powder (Fennel) aur Thodi si Hing Tayyari ka Tarika (Step-by-Step) 1. Karele ki Kadwahat Kaise Hatayein? Karelo ko halka cheel (scrape) lein aur beech mein ek lamba cut lagakar saare beej nikal dein. In par achhe se namak lagakar 30 minute ke liye chhor dein. Baad mein inhe thande paani se dho lein aur nichod kar saara paani nikal dein. Isse kadwahat kaafi kam ho jati hai. 2. Chatpati Besan-Pyaj ki Stuffing Ek pan mein 1 chammach tel garam karein aur besan ko halki aanch par tab tak bhune jab tak usme se achhi khushbu na aane lage. Ise ek plate mein nikal lein. Ab usi pan mein thoda tel aur dalein, hing aur saunf ka tadka lagayein. Pyaj dalkar halka gulabi hone tak bhune. Ab saare masale (haldi, mirch, dhaniya powder) aur bhuna hua besan mila dein. Ant mein amchur powder aur namak dalkar mix karein. Aapki stuffing taiyar hai! 3. Bharwan Karele Pakana Taiyar masala thanda hone par karelo ke beech mein achhe se bhar dein. (Aap chahein toh inhe dhage se baandh sakte hain taaki masala bahar na nikle). Kadhai mein 2-3 bade chammach sarson ka tel garam karein. Karelo ko dhimi aanch par dhak kar pakayein. Har 4-5 minute mein side palat-te rahein taaki har taraf se golden brown ho jayein.