A traditional stuffed karela recipe where bitter gourds are peeled, salted to reduce bitterness, lightly fried, and filled with a flavorful onion and spice mixture made with the reserved peel and soft seeds. This make-ahead dish can be refrigerated or frozen and is delicious served with roti, naan, or other flatbreads.
- Serves: 4 People
- Prep Time: 1 hour 30 minutes
- Cooking: 40 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 8 medium Bitter gourds (karela)
- 2 teaspoons Salt, plus extra for draining the karela
- 6 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 medium Onions, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 medium Green chillies, finely chopped
- 1 teaspoon Asafoetida (hing)
- 2 teaspoons Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 2 teaspoons Kasoori methi (dried fenugreek leaves)
- 2 tablespoons Fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
245 kcal -
Fat
16 g -
Carbohydrates
21 g -
Protein
5 g -
Fiber
6 g -
Sugar
8 g -
Sodium
710 mg
Procedure
-
1 hour 10 minutesMark As Complete
Prepare the karela
Peel the bitter gourds and reserve the peels. Rub the peeled karela generously with salt on all sides and place them in a sieve over a bowl so the bitter liquid can drain away for about one hour. After draining, rinse lightly if desired, cut a slit along the flat side of each karela, and carefully remove the seeds, reserving any soft seeds for the filling.
-
10 minutesMark As Complete
Fry the karela
Heat oil in a frying pan over medium heat and fry the prepared karela until they become lightly golden on all sides without overcooking. Remove them onto paper towels to drain, then briefly fry them a second time for a few seconds to finish the texture before setting them aside.
-
20 minutesMark As Complete
Cook the stuffing
Heat fresh oil and add the cumin seeds until they begin to crackle. Stir in the reserved soft seeds and peeled karela skin, followed by the chopped onions. Add the garlic, ginger, green chillies, salt, hing, turmeric, ground coriander, garam masala, and crushed kasoori methi, cooking until the onions are soft and the mixture is fragrant.
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10 minutesMark As Complete
Cool and garnish the filling
Turn off the heat and allow the stuffing mixture to cool slightly so it is easier to handle. Fold in the chopped fresh coriander and mix everything together well, ensuring the filling is evenly seasoned before stuffing the karela.
-
5 minutesMark As Complete
Stuff and serve
Fill each fried karela generously with the cooled onion mixture and arrange them on a serving plate. Serve warm with roti, naan, or other Indian flatbreads. Leftovers can be refrigerated for several days or frozen for longer storage.
