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SHARAN/Indian Main Dishes/Indian Curries/Stuffed Karela
Stuffed Karela
Photo by Vinita Punjabi
Ingredients
- 4–5 medium-sized bitter gourds (karela)
For the Stuffing
- 1 cup grated coconut (fresh or desiccated)
- 1 cup finely chopped coriander leaves
- 2 tbsp roasted and crushed peanuts
- 3 tbsp Bengal gram flour (besan)
- ⅛ tsp asafoetida (hing)
- ¼ tsp turmeric powder (haldi)
- ½ tsp unrefined salt (or to taste)
- 2 tbsp date paste (adjust to taste)
- 2 tsp grated garlic
- 1 green chili, finely chopped (adjust to spice preference)
Method
- Wash the bitter gourds thoroughly.
- Slit each karela lengthwise and carefully remove the seeds. If the bitterness is too strong, rub the inside with a little salt and let them rest for 15–20 minutes before rinsing.
- In a bowl, mix grated coconut, chopped coriander, besan, turmeric, date paste, salt, asafoetida, grated garlic, and green chili.
- Combine well to form a slightly sticky mixture.
- Fill each karela with the prepared stuffing, pressing gently to secure it inside.
- Place the stuffed karelas in a steamer and steam for about 15–20 minutes or until tender.
- Enjoy whole or slice into rounds before serving. Garnish with grated coconut and chopped coriander leaves.
Serves: 2-3
