Stuffed Karela
Stuffed Karela is a traditional Indian dish made with bitter gourd (karela) stuffed with a spicy, tangy filling. This recipe is vegan, gluten-free, and vegetarian, making it suitable for many dietary preferences. It is also low in calories, high in fiber, and packed with vitamins and minerals, making it a healthy choice. However, people with a bitter taste intolerance should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
76 kcal
Protein
1 g
Carbs
7 g
Fat
4 g
Fiber
3 g
Ingredients
Common salt
0.5 tsp (2.5g)
Chopped Onion
0.5 medium cup (80g)
Bitter Gourd Vegetable
4 medium (200g)
Garam Masala
1 tsp (3g)
Dried Mango Powder (Amchur)
0.5 tsp (2.5g)
Coriander seeds
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Niger seeds, black
0.5 tsp (2.5g)
Fennel Seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Clove Garlic, Chopped
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Mustard oil
1 tbsp (15g)
Instructions
Preparation
Prepare the Karela:
- Wash the bitter gourds and pat them dry. Cut off the top and bottom of each bitter gourd and scoop out the seeds and flesh from the center. Keep the hollowed-out bitter gourds aside.
Cooking Steps
Heat a pan and dry roast nigella seeds, cumin seeds, coriander seeds and fennel seeds, let it cool.
Blend the roasted masala and add, turmeric powder, garam masala, amchur powder and red chilly powder and keep aside.
Heat oil in a pan. Add add chopped garlic, onions and blended masala sauté until golden brown.
Remove from heat. Let the mixture cool slightly.
Fill each karela with the prepared mixture, pressing it in gently.
In the same pan, heat a little more oil and place the stuffed karelas. Cook on medium heat, turning occasionally until they are golden brown and tender (about 15-20 minutes).
Garnish with chopped coriander leaves and serve hot.