Stuffed Bitter Gourd Recipe – Authentic Indian Karela with Spices

Last Updated on 2 months by Neha Deshmukh

Stuffed Bitter Gourd Recipe – Authentic Indian Karela With Spices

Hey everyone! If you’re anything like me, you might have a slightly…complicated relationship with bitter gourd, or karela as we call it in India. It’s definitely an acquired taste, but when prepared right? Oh my goodness. It’s a flavour explosion! This stuffed bitter gourd recipe is one I’ve perfected over the years, and it’s a guaranteed hit, even with those who usually shy away from this unique vegetable.

Why You’ll Love This Recipe

This isn’t your average karela dish. We’re taking the bitterness and transforming it into something truly special with a vibrant spice blend and a flavourful onion stuffing. It’s a little bit of work, yes, but the end result – tender, spiced karela that’s surprisingly addictive – is so worth it. Plus, it’s a fantastic way to add a healthy dose of nutrients to your diet!

Ingredients

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

• 300g bitter gourd (karela)
• 3 medium onions
• 2-3 green chili, chopped
• 3 tbsp oil
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp amchur powder (dry mango powder)
• 1 tsp fennel powder (saunf)
• Salt to taste

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference!

Bitter Gourd (Karela) Selection & Preparation
Choosing the right karela is key. Look for firm, bright green gourds with minimal blemishes. Smaller ones tend to be less bitter. Don’t skip the salting step – it really helps draw out some of that bitterness!

Spice Blend – The Heart of the Flavor
The spice blend is where this recipe really shines. Don’t be afraid to adjust the chili powder to your liking. I like a good kick, but you can definitely tone it down.

Regional Variations in Spice Use
You’ll find that every family has their own spin on this recipe! Some add a pinch of garam masala, others include cumin powder. Feel free to experiment and make it your own.

Oil Choice – Traditional vs. Modern
Traditionally, mustard oil was used for its pungent flavour. However, I find a neutral oil like vegetable or canola oil works just as well and is more accessible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, scrape the peels from the bitter gourds using a small knife. Then, make vertical slits lengthwise and remove the seeds if they’re overripe.
2. Now, rub the karelas generously with salt and let them sit for 2-3 hours. This is a crucial step for reducing bitterness. After the wait, rinse them thoroughly and pat them dry.
3. Heat 1 tbsp of oil in a pan over medium heat. Add the chopped green chilies and sliced onions. Sauté until the onions are soft and beautifully caramelized – this takes time, so be patient!
4. Once the onions are golden brown, remove the pan from the heat and let it cool slightly. Mix in the turmeric powder, red chili powder, coriander powder, black pepper powder, amchur powder, and fennel powder.
5. Now for the fun part: stuffing! Carefully stuff each karela with the onion mixture. Don’t overstuff them, or they might split during cooking. Secure each karela with kitchen thread to keep the stuffing in place.
6. Heat the remaining 2 tbsp of oil in a pan over medium-low heat. Gently pan-fry the stuffed karelas, turning occasionally, until they are tender and lightly charred. This usually takes about 20-25 minutes.

Expert Tips

A few little secrets to help you nail this recipe:

Reducing Bitterness of Karela
Besides the salting method, you can also blanch the karelas for a minute or two before stuffing.

Achieving the Perfect Stuffing Consistency
The onion mixture should be dry, not mushy. This will help it stay put inside the karela.

Pan-Frying for Optimal Texture
Keep the heat on medium-low to ensure the karelas cook through without burning.

Variations

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

Vegan Adaptation
This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of red chili powder to control the heat. Start with ½ tsp for mild, 1 tsp for medium, and 1.5 tsp or more for hot.

Festival Adaptations (Diwali, Navratri)
During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

Serve these stuffed bitter gourds hot with chapati, paratha, or a bowl of fluffy rice. A side of yogurt or raita can also help balance the flavours. My family loves it with a simple dal!

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

Let’s tackle some common questions:

How can I make the karela less bitter?
Salting is the most effective method. You can also blanch it briefly.

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 bitter gourds to prevent them from breaking?
Don’t overstuff them, and secure them tightly with kitchen thread.

Can I bake or air fry the stuffed karela instead of pan-frying?
Yes, you can! Bake at 180°C (350°F) for about 30-40 minutes, or air fry at 160°C (320°F) for 20-25 minutes.

What is amchur powder and can I substitute it?
Amchur powder is made from dried mango powder and adds a tangy flavour. If you can’t find it, you can substitute with a squeeze of lemon juice.

How do I know when the stuffed karela is fully cooked?
The karela should be tender when pierced with a fork, and the stuffing should be heated through.

Enjoy! I really hope you give this recipe a try. It might just change your mind about bitter gourd forever. Let me know how it turns out in the comments below!