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Stuffed Baby Karelas (Bitter Gourd)


  • 8-10 baby bitter gourds (karela)
  • 1 medium-sized onion, finely chopped
  • 3-4 garlic cloves, finely chopped
  • ½ cup chopped fresh coriander leaves and stalks
  • ¼ cup roasted peanuts, crushed
  • 2 tbsp desiccated coconut (optional)
  • 1 green chilli, finely chopped
  • 2 tsp fennel seed (saunf) powder
  • ½ tsp turmeric (haldi) powder
  • ½ tsp red chilli powder
  • 1 tsp coriander (dhania) powder
  • ½ tsp garam masala powder
  • ½ tsp unrefined salt (or to taste)
  • 1 tbsp date paste (optional)
  • 2 tbsp chopped fresh coriander leaves, for the garnish


  1. Wash the bitter gourds and cut the tails. Slit lengthwise with the base intact. Remove the seeds.
  2. Take the rest of the ingredients in a bowl and mix well to prepare the masala stuffing (except the garnish).
  3. Wash the bitter gourds and dry them lightly.
  4. Stuff each of them with about 2 tablespoons of the masala.
  5. Place the gourds in a steamer and steam for 10-15 minutes until they are soft.
  6. Heat a kadhai (Indian wok) and add the rest of the masala along with ½ cup water (or as needed), cook for a few minutes and add in the karelas. Cook for a minute and turn off the heat.
  7. Serve hot garnished with coriander leaves.

Serves 3-4


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