Stuffed Bitter Gourd Recipe – Authentic Karela Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Stuffed Bitter Gourd Recipe – Authentic Karela Fry with Spices

Hey everyone! If you’re anything like me, you might have a slightly…complicated relationship with bitter gourd (karela). I remember being hesitant to even try it as a kid! But honestly, once you learn to work with its unique flavour, it’s incredibly rewarding. This stuffed bitter gourd recipe – a classic karela fry – is my go-to. It’s packed with flavour, surprisingly delicious, and a fantastic way to enjoy this healthy vegetable.

Why You’ll Love This Recipe

This isn’t your average karela recipe. We’re taking the edge off the bitterness with a vibrant spice blend and a clever stuffing technique. It’s a little bit of work, yes, but the end result is so worth it. Think crispy, flavourful karela that even karela-skeptics will enjoy! Plus, it’s a wonderful way to add a nutritious and unique dish to your meal rotation.

Ingredients

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

• 10-12 small karela (bitter gourd)
• ¾ teaspoon turmeric powder
• ¾ teaspoon red chili powder
• ¼ teaspoon garam masala
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon fennel powder
• 2 medium onions, sliced
• 3 tablespoons oil
• 1-2 tablespoons coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients. The spice blend is everything in this recipe.

• Amchur (Dry Mango Powder): This is a game-changer! It adds a lovely tanginess that beautifully balances the bitterness of the karela. If you can’t find it, you can try substituting with lemon juice (about 1 tablespoon), but amchur really gives it that authentic flavour.
• Fennel Powder: Don’t skip this! Fennel adds a subtle sweetness and aroma that complements the spices and helps tame the bitterness.
• Spice Blends: You’ll find regional variations in the spice blend used for stuffing karela. Some families add a pinch of asafoetida (hing) for digestion, while others include a touch of cumin powder. Feel free to experiment and adjust to your liking!
• Karela Selection: Look for smaller, brighter green karelas. They tend to be less bitter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and peel the bitter gourds. Carefully make a vertical slit down one side of each karela, keeping the base intact – you want to create a little pocket for the stuffing.
2. Next, gently remove the seeds and pith from inside the karelas. This is where a small spoon comes in handy!
3. Now, let’s make the stuffing. In a bowl, combine the turmeric powder, red chili powder, garam masala, dry mango powder, fennel powder, and salt. Mix well.
4. Stuff each karela generously with the spice mixture. Don’t overstuff, but make sure they’re nicely filled.
5. Tie each stuffed karela securely with thread. This will help them hold their shape during frying.
6. Heat the oil in a pan over medium-low heat. Fry the stuffed karelas, turning occasionally, until they are browned and tender. This usually takes about 20-25 minutes. Be patient – low and slow is key!
7. Set the fried karelas aside. In the same pan, sauté the sliced onions until they are beautifully caramelized.
8. Add the cooked karelas to the pan with the caramelized onions and toss to combine.
9. Finally, garnish with fresh coriander leaves. Remove the threads before serving.

Expert Tips

• Salt is Your Friend: Salting the karela after you’ve sliced and deseeded it can help draw out some of the bitterness. Let it sit for about 15-20 minutes, then rinse before stuffing.
• Don’t Rush the Frying: Frying on low heat ensures the karela cooks through without burning.
• Thread Trick: Using kitchen twine or even just clean cotton thread works great for tying the karelas.

Variations

• Sweet & Spicy: My friend Priya adds a tiny bit of jaggery (gur) to the stuffing for a touch of sweetness. It’s delicious!
• Potato Filling: For a heartier version, add some mashed potatoes to the spice mixture. My mom used to make it this way when we were kids.
• Coconut Filling: A sprinkle of grated coconut in the stuffing adds a lovely texture and flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ teaspoon.
• Medium: Use the recipe as written.
• Hot: Increase the red chili powder to 1 teaspoon, or add a pinch of cayenne pepper.

Festival Adaptations

Stuffed bitter gourd is often made during festivals like Navratri and Diwali in many Indian households. It’s considered a sattvic (pure) food, making it perfect for fasting.

Serving Suggestions

Serve this stuffed bitter gourd hot with roti, paratha, or even a side of dal and rice. It’s also fantastic as part of a larger Indian thali.

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

What is the best way to reduce the bitterness of karela?

Salting and rinsing, using amchur and fennel powder in the stuffing, and cooking it thoroughly all help reduce bitterness.

Can I prepare the stuffing in advance?

Absolutely! You can prepare the stuffing a day ahead and store it in the refrigerator.

What type of oil is best for frying karela?

Mustard oil is traditionally used for frying karela, giving it a distinct flavour. However, you can also use vegetable oil or sunflower oil.

Can I bake or air fry the stuffed karela instead of frying?

Yes! You can bake them at 180°C (350°F) for about 30-40 minutes, or air fry at 160°C (320°F) for 20-25 minutes, flipping halfway through.

How can I adjust the spice level of this recipe?

Adjust the amount of red chili powder to control the heat.

What is Amchur and can I substitute it?

Amchur is dry mango powder, adding a tangy flavour. Lemon juice can be used as a substitute, but the flavour won’t be quite the same.