Stuffed bitter gourd (karela) with dry coconut

• Servings: 4-5
• Preparation time: 10 minutes.
• Preparing stuffing time: 5-6 minutes.
• Cooking time: 15-20 minutes.
• Total time: 36 minutes.

Do you love the bitter gourd? If yes, then must prepare this delicious “Stuffed Bitter Gourd”.

Stuffed bitter gourd, or bharwa karela, is a celebrated dish in Indian kitchens known for transforming the strong,  bitterness of karela into a delicious, well-balanced culinary experience.

Traditionally filled with a variety of regional masalas, this version brings a rich, nutty twist with a stuffing made from dry coconut, melon seeds, and peanuts.

The dry coconut adds a mild sweetness, while melon seeds and peanuts lend a delightful crunch. These ingredients also help to reduce the bitterness of the gourd, creating a bitter, sweet, and savory taste in every bite.

This recipe is not just flavourful but also packed with nutrients. Bitter gourd is known for its medicinal properties, especially for digestion and blood sugar control, while dry coconut and seeds provide healthy fats and energy.

Whether served with Phulka, Dal–Chawal, or as part of a festive thali, this stuffed bitter gourd sabji is both comforting and reflecting the creativity of traditional Indian cooking.

An exciting flavour that will delight your mood…

Ingredients:

• Bitter gourd: 150 gm
• Green coriander: 1 tablespoon
• Olive oil: 3 – 4 tablespoon
• Fennel seed: 1 teaspoon

For stuffing:

• Spring onion: 20 gm.
• Dry coconut: 3 tablespoons
• Roasted peanut: 3 tablespoon
• Melon seed: 1 ½ tablespoon
• Turmeric powder: half teaspoon
• Coriander powder: 1 teaspoon
•  Salt: 1 teaspoon (as per taste)
• Dry mango powder: 1 teaspoon
• Sugar: half teaspoon (optional)

Preparation:

1. Ground the peanut, dry coconut and melon seed in a grinder, keep aside.
2. Wash and Trim the both ends of bitter gourd, cut into 2-3” pieces, again slit these pieces longitudinally, take out pulp, keep aside.
3. Chop spring onion, bitter gourd pulp and coriander leaves, keep aside.

For stuffing:

1. Take a mixing bowl; put ground peanut, coconut and melon seed along with spring onion and coriander leaves. Add 1 teaspoon oil, raw mango powder, coriander powder, sugar, salt and turmeric powder mix properly. Now stuffing is ready. Keep aside.
2. Take a bitter gourd and stuff the stuffing in it. Press tightly with your thumb. Keep aside.

Method:

1. Take a heavy bottom pan. Heat oil, add fennel seed, sputter for few seconds; add a pinch of turmeric powder put stuffed karela pieces into it. Cover and cook on low flame.
2. Keep turning the sides, so that it gets cooked from all sides. Cook properly; it will take about 15-20 minutes.
3. Now, “Stuffed karela” is ready to  be served as side dish with any meal.
4. It is great as a travel food. It will remain fresh for 3-4 days at room temperature.
5. Note: heavy bottom pan works better. This is served with Rice or Aaloo Paratha.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Stuffed bitter gourd (karela) with dry coconut by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.