Authentic Bitter Gourd Recipe- Stuffed Karela with Peanut & Coconut

Last Updated on 4 months by Neha Deshmukh

Authentic Stuffed Karela Recipe: Peanut & Coconut Flavored Bitter Gourd

Hey everyone! If you’ve ever been a little intimidated by bitter gourd (karela), I get it. It has a reputation! But trust me, when prepared right, it’s absolutely delicious. This stuffed karela recipe, passed down from my grandmother, is a family favorite. The peanut and coconut stuffing beautifully balances the bitterness, and the aromatic tempering takes it to another level. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any karela recipe. It’s a flavor explosion! The combination of crunchy peanuts, fragrant coconut, and a blend of spices creates a truly satisfying dish. Plus, it’s surprisingly versatile – perfect with roti, rice, or even as part of a larger Indian thali. I first made this for my husband, who was initially skeptical about karela, and he absolutely loved it! It’s a great way to introduce someone to this often-misunderstood vegetable.

Ingredients

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

• 9 bitter gourd (karela)
• 1 tsp salt (plus more to taste)
• ½ tsp turmeric powder (¼ tsp for marinating, ¼ tsp for tempering)
• 2 tsp oil (plus 3 tbsp for tempering & roasting)
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tbsp sesame seeds
• 1 tsp poppy seeds (khus khus)
• ¼ cup peanuts
• 3 tbsp dry coconut (copra), grated
• 1 small ball-sized tamarind
• 1 onion, finely chopped (plus 1 medium onion, chopped for tempering)
• 2 tbsp fresh coriander, chopped (plus 2 tbsp for garnish)
• 1 tsp mustard seeds
• 1 tsp cumin seeds (for tempering)
• 1 pinch hing (asafoetida)
• 1 tsp ginger-garlic paste
• 1 tsp chilli powder (adjust to taste)
• ½ tsp coriander powder
• 1 tsp garam masala
• 2 tomatoes, finely chopped
• 2 tbsp jaggery (gur)
• 1 cup water

Ingredient Notes

Let’s talk about a few key ingredients!

• Hing (Asafoetida): This might seem a little unusual, but it adds a wonderful savory depth. It’s a staple in Indian cooking, especially for dishes with vegetables like karela.
• Tamarind: Don’t skip this! The slight tanginess of tamarind really helps cut through the bitterness of the karela. You can find tamarind paste or pulp in most Indian grocery stores.
• Peanut & Coconut Blend: Roasting the peanuts and coconut really brings out their flavors. This is what makes the stuffing so special.
• Tempering (Tadka): The mustard seeds, cumin, and hing create a beautiful aromatic base. Don’t rush this step – it’s where a lot of the flavor comes from! Regional variations often include adding a dried red chili to the tempering for extra heat.
• Bitterness Control: Salt and turmeric are your friends! Rubbing the karela with them helps draw out some of the bitterness.

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. Gently scoop out the seeds.
2. Rub the inside of the karela with 1 tsp salt and ¼ tsp turmeric powder. This is a crucial step to reduce bitterness. Let them sit in water for about 20 minutes.
3. While the karela is soaking, let’s make the stuffing. Heat 2 tsp oil in a pan and roast the coriander seeds, cumin seeds, sesame seeds, poppy seeds, peanuts, and dry coconut until fragrant and lightly golden. Be careful not to burn them!
4. Let the roasted ingredients cool slightly, then blend them with the remaining turmeric powder, chilli powder, tamarind, and salt into a coarse paste. Add a splash of water if needed to help it blend.
5. Mix the paste with the finely chopped onion and 2 tbsp of chopped coriander. This is your delicious stuffing!
6. Now, drain the water from the karela and pat them dry. Stuff each karela generously with the peanut-coconut mixture.
7. Heat 3 tbsp oil in a pan. Add the mustard seeds and cumin seeds. Once they splutter, add a pinch of hing and curry leaves.
8. Add the chopped onion and ginger-garlic paste and sauté until golden brown.
9. Add the remaining turmeric powder, chilli powder, coriander powder, and garam masala. Sauté for a minute until fragrant.
10. Add the chopped tomatoes and cook until they become mushy.
11. Gently place the stuffed karela in the pan. Add the jaggery, salt to taste, and 1 cup of water.
12. Cover the pan and simmer for about 10-15 minutes, or until the karela are tender.
13. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcook the karela, or they’ll become mushy. You want them to be tender but still hold their shape.
• If you find the karela still too bitter, you can blanch them in boiling water for a minute before stuffing.
• Make sure the stuffing is not too wet, or it will make the karela soggy.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Spice Level Adjustment: Feel free to adjust the amount of chilli powder to your liking. If you prefer a milder flavor, start with ½ tsp. For a spicier kick, add more!
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

Stuffed karela is fantastic with:

• Roti (Indian flatbread) – a classic pairing!
• Steamed rice – perfect for soaking up the flavorful gravy.
• Dal (lentils) – completes a balanced Indian meal.
• A side of yogurt (raita) – to cool down the palate.

Storage Instructions

Leftover stuffed karela 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

1. How can I reduce the bitterness of karela even further?

Besides salting and turmeric, blanching the karela in boiling water for a minute can help. Also, ensuring you scrape out all the seeds is important!

2. What is the best way to stuff the bitter gourds without them breaking?

Use a small spoon or your fingers to gently pack the stuffing inside. Don’t overstuff them, and be careful not to apply too much pressure.

3. Can I make the stuffing ahead of time? How should I store it?

Yes, you can! Make the stuffing and store it in an airtight container in the refrigerator for up to 2 days.

4. What is hing (asafoetida) and can I substitute it?

Hing has a pungent smell but adds a unique savory flavor. If you can’t find it, you can omit it, but it does make a difference. A tiny pinch of garlic powder can be a very distant substitute.

5. What type of roti or rice pairs best with stuffed karela?

Whole wheat roti is a classic choice. Basmati rice is also lovely, especially if you want to soak up all the delicious gravy.