Authentic Bitter Gourd Recipe – Stuffed Karela with Tamarind & Jaggery

Last Updated on 2 months by Neha Deshmukh

Authentic Bitter Gourd Recipe – Stuffed Karela with Tamarind & Jaggery

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 to make stuffed karela – it felt like a real challenge! But trust me, the reward – a deeply flavorful, slightly tangy, and surprisingly addictive dish – is so worth it. This isn’t just any karela recipe; it’s the one my family has been making for generations, perfected over time with a touch of tamarind and jaggery. Let’s get cooking!

Why You’ll Love This Recipe

This stuffed karela recipe isn’t about masking the bitterness; it’s about balancing it. The tamarind adds a lovely tang, the jaggery a hint of sweetness, and the spice blend brings everything together beautifully. It’s a dish that’s complex in flavor but surprisingly simple to make. Plus, it’s a fantastic way to enjoy the health benefits of karela – it’s packed with nutrients!

Ingredients

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

• 6-7 tender bitter gourds
• 1 large onion, sliced
• 4-5 garlic cloves
• 1 inch cinnamon stick
• 1 tsp red chili powder
• 0.25 tsp cumin powder
• 1.5 tsp coriander powder
• 1 tbsp jaggery or sugar
• 1.25 tbsp oil
• 0.25 tsp fenugreek seeds
• 1 sprig curry leaves
• 1 lemon-sized tamarind pulp

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Tamarind Pulp: Don’t skip the tamarind! It’s what gives this dish its signature tang. You can find tamarind pulp at most Indian grocery stores. If using a block of tamarind, soak it in warm water and strain to get the pulp.
• Fenugreek Seeds (Methi): I prefer using the small, round methi seeds for this recipe. They have a more delicate flavor.
• Jaggery: Jaggery adds a beautiful, earthy sweetness. If you can’t find jaggery, brown sugar is a good substitute, but the flavor will be slightly different. My grandmother always said the best jaggery comes from Maharashtra – it has a particularly rich flavor!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to tame that bitterness. Soak the slit bitter gourds in a mixture of buttermilk, salt, and a pinch of turmeric for about 15 minutes. This really helps draw out some of the bitterness. Drain them well and set aside.
2. Now, let’s make the stuffing. Heat oil in a pan and sauté the garlic cloves and cinnamon stick for about 30 seconds until fragrant. Add the sliced onion and cook until softened and lightly golden – around 4 minutes. Let this mixture cool completely, then blend it into a coarse paste.
3. In a bowl, combine the onion-garlic paste with red chili powder, cumin powder, coriander powder, jaggery (or sugar), and salt. Mix well – this is your flavorful stuffing!
4. Carefully stuff the bitter gourds with the spice mixture. Don’t overstuff them, or they might split during cooking.
5. Heat a little more oil in a pan. Add the fenugreek seeds and curry leaves. Once the fenugreek seeds start to brown, gently add the stuffed gourds and any leftover stuffing. Cook uncovered for about 2 minutes.
6. Cover the pan and simmer on low heat for 15 minutes, allowing the flavors to meld. Then, add the tamarind pulp and about ½ cup of water. Cook for another 10-12 minutes, or until the water has reduced and the gourds are tender.
7. Finally, uncover the pan and roast the stuffed karela on low flame for 8-10 minutes, until they are slightly charred and dry. This gives them a wonderful smoky flavor. Serve hot with rice!

Expert Tips

• Don’t skip the buttermilk soak! It really does make a difference in reducing the bitterness.
• Be gentle when stuffing. Bitter gourds can be delicate.
• Low and slow is key. Simmering the karela allows the flavors to develop fully.

Variations

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

• Vegan Adaptation: Simply ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This recipe is naturally Navratri/fasting friendly as it doesn’t use onion or garlic (you can omit the cinnamon too).
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

Stuffed karela is best served hot with a side of fluffy rice or roti. A dollop of yogurt can also be a nice addition to cool down the spice. It’s a complete meal on its own, but you can also pair it with a simple dal or vegetable curry.

Storage Instructions

Leftover stuffed karela can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

1. How can I reduce the bitterness of Karela effectively?

The buttermilk soak is your best friend! Salting also helps draw out the bitterness. Some people also like to blanch the karela briefly before stuffing.

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 into the slits. Don’t overstuff them!

3. Can I use brown sugar instead of jaggery? What’s the difference in taste?

Yes, you can! Brown sugar will work in a pinch, but jaggery has a more complex, molasses-like flavor.

4. How do I know when the stuffed Karela is perfectly cooked?

The gourds should be tender when pierced with a fork, and the stuffing should be cooked through. They should also be slightly charred and dry.

5. Can this recipe be made ahead of time? If so, how should I store it?

You can stuff the karela ahead of time and store them in the refrigerator for a few hours before cooking. However, I recommend cooking them just before serving for the best flavor and texture.