Stuffed Bitter Gourd Recipe- Authentic Karela with Potato & Mustard Oil

Last Updated on 2 months by Neha Deshmukh

Stuffed Bitter Gourd Recipe: Authentic Karela with Potato & Mustard Oil

Hey everyone! If you’ve ever been a little intimidated by karela (bitter gourd), this recipe is for you. I remember the first time I tried karela – it was…an experience! But honestly, when prepared right, it’s absolutely delicious. This stuffed bitter gourd recipe, passed down from my dadi (grandmother), transforms the slightly bitter vegetable into a flavourful, satisfying dish. It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any karela recipe. It’s a taste of home, a comforting blend of flavours, and a surprisingly addictive dish. The bitterness is beautifully balanced by the spiced potato filling, and the crispy exterior achieved by pan-frying in mustard oil is just chef’s kiss. Plus, it’s a fantastic way to enjoy a vegetable that’s incredibly good for you!

Ingredients

Here’s what you’ll need to make this amazing stuffed bitter gourd:

• 7-8 Karela/Bitter Gourd
• 3 Potatoes
• 4 Tomatoes
• 4 Onions
• 1 Garlic bulb
• 1 tbsp Ginger
• 2-3 Green Chilli
• 1/2 tbsp Yellow Sarson (Mustard Paste)
• 1/2 tsp Turmeric Powder
• 3 tbsp Coriander Powder
• 1 tbsp Cumin Powder
• 1/2 tsp Garam Masala Powder
• 1 tsp Amchur Powder (Dry Mango Powder)
• 2 tsp Chilli Powder
• As per taste Salt
• 1/4 tsp Panch Phoran (Five Spice Mix)
• As required Mustard Oil

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic flavour.

• Mustard Oil: Don’t skip this! It adds a distinct pungency that’s essential to North Indian cooking. It might smell strong at first, but it mellows out beautifully when heated.
• Panch Phoran: This five-spice mix (fennel, nigella, cumin, mustard, and fenugreek seeds) is a Bengali staple and adds a wonderful aroma. You can find it at most Indian grocery stores.
• Yellow Sarson: This mustard paste adds a unique tang and depth of flavour. It’s not always easy to find outside of India, but it’s worth seeking out. You can sometimes find it online or in specialty stores.
• Karela: Karela is a beloved vegetable in Indian cuisine, particularly known for its health benefits. It’s often enjoyed by those managing diabetes, and it’s a staple in many regional dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your bitter gourds a good wash. Remove the stems and tails, then make a lengthwise slit without cutting all the way through.
2. Scoop out the seeds and some of the flesh – don’t throw that flesh away! We’ll use it later.
3. Now, let’s tackle the bitterness. Boil the karelas in a pressure cooker with some salt and water for just one whistle. Once cooled, pop them in the freezer for about 15-20 minutes. This helps reduce the bitterness even further.
4. While the karelas are boiling, boil your potatoes separately until tender. Peel them and mash them up – set aside.
5. Remember that karela flesh we saved? Grind it with ginger, garlic, and green chilies to make a paste. This is going to be the flavour base for our stuffing.
6. Heat up some mustard oil in a pan. Add the panch phoran and let it splutter – that’s when you know the flavours are releasing!
7. Add the chopped onions and sauté until they turn golden brown. Then, add the turmeric powder and salt.
8. Throw in the chopped tomatoes and cook until they become mushy and soft.
9. Now for the magic! Stir in the ground karela paste, coriander powder, cumin powder, chilli powder, amchur powder, garam masala, and salt. Cook until the oil starts to separate from the mixture – this means it’s nicely cooked.
10. Mix in the yellow sarson paste and the mashed potatoes. Cook for about 2 minutes, then take it off the heat and let it cool down.
11. Squeeze out any excess water from the boiled karelas. Stuff them generously with the potato mixture, making sure to seal the edges.
12. Finally, heat more mustard oil in a pan and gently pan-fry the stuffed karelas on low heat until they’re crispy and golden brown on all sides.

Expert Tips

• Don’t overcrowd the pan when frying – work in batches to ensure even cooking.
• If you find the karela still too bitter, you can soak it in salted water for 30 minutes before boiling.
• Using a good quality mustard oil makes a huge difference in the final flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: Adjust the amount of green chilies and chilli powder to suit your taste. My family loves it spicy, but you can easily tone it down.
• Festival Adaptations: This karela is a fantastic addition to a Navratri or fasting thali (platter) as it’s a vrat-friendly vegetable.

Serving Suggestions

Serve these stuffed bitter gourds hot, with a side of dal-rice, chapati, or paratha. They also pair beautifully with a dollop of yogurt.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

1. How do you reduce the bitterness of Karela?

Boiling with salt, freezing after boiling, and soaking in salted water are all great ways to reduce the bitterness.

2. Can I bake or air fry the stuffed Karela instead of pan-frying?

Yes! You can bake them at 180°C (350°F) for about 20-25 minutes, or air fry at 160°C (320°F) for 15-20 minutes, flipping halfway through.

3. What is Panch Phoran and can I substitute it?

It’s a five-spice mix. If you can’t find it, you can try a mix of equal parts fennel seeds, nigella seeds, cumin seeds, mustard seeds, and fenugreek seeds.

4. Can this recipe be made ahead of time?

You can prepare the stuffing and stuff the karelas ahead of time. Store them covered in the fridge and fry them just before serving.

5. What is Yellow Sarson and where can I find it?

It’s mustard paste. Look for it in Indian grocery stores or online.

6. Is Karela good for health, and what are its benefits?

Absolutely! Karela is packed with nutrients and is known for its blood sugar-regulating properties. It’s also a good source of vitamins and antioxidants.

Enjoy! I hope this recipe brings a little bit of Indian flavour to your kitchen. Let me know how it turns out in the comments below!