July 21, 2010

Stuffed Bitter gourd /Karela

My mom makes these often , so i have had them for my whole life... but there is something to this recipe that never let the flavors out of fashion. Gourds for some do not ring appetising but i'll say try this family favorite  and maybe you discover your refined palate finally :)

5 Bitter gourd / karela, peeled slit lengthwise and deseeded

For the stuffing:
chopped red onion, half
chopped green chilly, 1
gram flour/ besan, 5 heaped tsp
1/2 tsp red chilli powder
2 tsp fennel seeds / sauf
1/2 tsp whole cumin seeds
1 tsp coriander powder
11/2 tsp dry mango powder/ amchur (substitute for grated raw mango)
4 tsp granulated sugar
3 tsp oil
2 pinches asofetida
Salt to taste
juice of 2 lemons.
2 tsp chopped cilantro / coriander leaves

Take the peeled and deseeded gourd in a microwaveble box and sprinkle 1-11/2 tsp salt plus juice of a lemon all over. Cover and let them sit for half an hour.  Later, uncover and fill with water to microwave for 6-7 minutes . Once done , cool and squeeze the water out by placing between palms and pressing . Try hold the shape as you do the latter. 

Take a nonstick pan, heat i tsp oil on a medium . Add cumin, fennel, asofetida and green chilly- stir. Add onions, cook till translucent. add gram flour and rest of spices except sugar. Stir till the flour gets rid of its raw smell and browns lightly  Remove from stove , cool. Once cooled, add granulated sugar and a tsp of chopped cilantro. Mix.

Now stuff the karela/ bitter gourd with the stuffing. Dip your hand in water and press to close each gourd. Cut into halves if the gourd is big .Take the same or cleaned pan, add oil and heat on medium. Once heated, place each gourd individually ( do not crow or they'll open). Cover and cook for 10-12 m inutes turning occasionally on each side.

Once cooked, douse some lemon juice on each and plate to server with hot chappatis/ rotis.

Garnish with cilantro to add more color.


  1. had been looking for new karela recipes... will try this one

  2. oh sure u can even make and store these for 4-5 days. As they age, the stuffing marinades the gourd and they get even more tastier.


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