Stuffed Karela Recipe- Authentic Bitter Gourd with Peanut Masala

Last Updated on 2 months by Neha Deshmukh

Stuffed Karela Recipe: Authentic Bitter Gourd with Peanut Masala

Hey everyone! If you’ve ever been a little intimidated by bitter gourd (karela), this recipe is for you. I remember the first time I tried karela – it was…an experience! But trust me, when prepared right, it’s absolutely delicious. This stuffed karela recipe, passed down from my grandmother, transforms the bitterness into a wonderfully complex flavor. It’s a little bit of work, but so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any karela recipe. It’s a flavour bomb! The peanut and coconut masala stuffing is what really makes it special, balancing the bitterness beautifully. It’s a comforting, home-style dish that’s perfect with roti or dal-chawal. Plus, it’s packed with nutrients – a win-win!

Ingredients

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

• 9 bitter gourd / karela
• 1 tsp salt (plus more to taste)
• ?? tsp turmeric powder (about ½ tsp)
• 2 tsp oil (for initial karela prep)
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tbsp sesame seeds
• 1 tsp poppy seeds
• ?? cup peanut (about 1 cup)
• 3 tbsp dry coconut, grated
• ?? tsp turmeric powder (about ½ tsp – for the stuffing)
• 1 tsp chilli powder (adjust to your spice preference)
• 1 small ball sized tamarind
• ?? tsp salt (for the stuffing – to taste)
• ?? onion, finely chopped (about 1 medium)
• 2 tbsp coriander, chopped
• 3 tbsp oil (for tempering & cooking)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 pinch hing (asafoetida)
• 1 onion, finely chopped (for the gravy)
• 1 tsp ginger garlic paste
• ?? tsp turmeric powder (about ¼ tsp – for the gravy)
• 1 tsp chilli powder (for the gravy)
• ?? tsp coriander powder (about 1 tsp – for the gravy)
• 1 tsp garam masala
• 2 tomato, finely chopped
• 2 tbsp jaggery
• ?? tsp salt (for the gravy – to taste)
• 1 cup water

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish.

• Karela (Bitter Gourd) Varieties: There are different types of karela. The long, slender ones tend to be less bitter than the shorter, rounder varieties.
• Spice Blend – Regional Variations: Every family has their own spin on the masala. Feel free to adjust the chilli powder to your liking! Some people also add a pinch of fennel seeds for extra flavour.
• The Role of Tamarind: Tamarind adds a lovely tanginess that cuts through the bitterness. Don’t skip it! If you don’t have a whole ball, you can use tamarind paste – about 1 tablespoon.
• Peanut & Coconut Combination: This is the heart of the stuffing. The peanuts provide a lovely crunch, while the coconut adds sweetness and richness.
• Oil Selection – Traditional vs. Modern: Traditionally, mustard oil was used for tempering, giving it a pungent flavour. You can definitely use it if you like that taste! Otherwise, vegetable oil or sunflower oil work just fine.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the bitter gourds and slit them lengthwise, keeping the stem intact. Scoop out the seeds.
2. Rub the karela generously with salt and turmeric. This helps draw out some of the bitterness. Let them sit in water for about 20 minutes.
3. While the karela is soaking, let’s make the stuffing. Dry roast the coriander seeds, cumin seeds, sesame seeds, poppy seeds, peanuts, and dry coconut in a little oil until fragrant and lightly browned.
4. Let the roasted spices cool slightly, then grind them to a coarse paste with turmeric, chilli powder, tamarind, and salt. Add a splash of water if needed to help it blend.
5. Mix the coarse paste with finely chopped onion and coriander. This is your flavourful stuffing!
6. Drain the karela and pat them dry. Now, carefully stuff each karela with the prepared masala. Don’t overstuff them, or they might split while cooking.
7. Heat oil in a pan. Temper with mustard seeds, cumin seeds, and hing. Once the mustard seeds splutter, add the chopped onion and ginger-garlic paste. Sauté until golden brown.
8. Add turmeric, chilli powder, coriander powder, and garam masala. Cook for a minute until fragrant.
9. Add the chopped tomatoes and cook until they become mushy.
10. Gently add the stuffed karela, jaggery, salt, and water. Bring to a simmer, then cover and cook for about 10-15 minutes, or until the karela is tender.
11. Garnish with fresh coriander and serve hot with roti!

Expert Tips

A few little secrets to make this recipe even better:

• Reducing Bitterness – Techniques & Troubleshooting: Soaking in salt water is key. You can also try rubbing the karela with lemon juice. If it’s still too bitter, add a little more jaggery.
• Achieving the Perfect Stuffing Consistency: The stuffing should be thick enough to hold its shape but not too dry. Add a little water if it’s too crumbly.
• Tempering Secrets for Maximum Flavor: Don’t rush the tempering process! Let the spices bloom in the hot oil to release their full flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Stuffed Karela: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the chilli powder for a milder flavour. My friend, Priya, makes it super spicy with a dash of cayenne pepper!
• Festival Adaptations (Diwali, etc.): This is a popular dish during Diwali in my family. We often make a larger batch to share with friends and neighbours.
• No Onion/Garlic Version: Skip the onion and ginger-garlic paste in the gravy for a no-onion, no-garlic version.

Serving Suggestions

Stuffed karela is fantastic with:

• Roti (Indian flatbread)
• Dal (lentil soup)
• Rice
• Yogurt (to balance the spice)

Storage Instructions

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

FAQs

Let’s answer some common questions:

• How can I make karela less bitter? Soaking in salt water, using lemon juice, and adding jaggery are all effective ways to reduce bitterness.
• Can I prepare the stuffing ahead of time? Absolutely! You can make the stuffing a day in advance and store it in the refrigerator.
• What is the best way to stuff the karela without breaking it? Be gentle! Use a small spoon or your fingers to carefully fill the karela, avoiding overstuffing.
• Can I air fry or bake the stuffed karela instead of pan-frying? Yes, you can! Air fry at 180°C (350°F) for 15-20 minutes, or bake at 200°C (400°F) for 20-25 minutes.
• What is hing (asafoetida) and can I substitute it? Hing has a unique pungent flavour. If you can’t find it, you can omit it, but it does add a lot of depth.
• How does jaggery balance the bitterness of karela? Jaggery’s sweetness complements the bitterness, creating a harmonious flavour profile.
• Can I use pre-ground spices for the stuffing? While freshly ground spices are best, pre-ground spices will work in a pinch. Just be sure they are fresh!

Enjoy this delicious and authentic stuffed karela recipe! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!