Anti Inflammatory Vegan Stuffed Karela

Total time1 hr 30 min

Prep time25 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the karela

8 medium karela (bitter gourds), about 4–5 inches long
1 ½ tsp salt, divided
McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Food Club Salt SUPERIOR CRYSTAL - PLAIN SALT
See all
3 tbsp neutral oil, divided

For the filling

1 medium onion, finely chopped
1 medium tomato, finely chopped
1 tsp ginger, freshly grated
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
½ tsp red chili powder
½ tsp amchur (dried mango powder)
2 tbsp chickpea flour (besan)
1 tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.

For serving

2 tbsp fresh cilantro, finely chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Trim both ends of each karela and use a sharp knife to make a deep lengthwise slit down one side, stopping about 1/2 inch from each end — do not cut all the way through. Use a small spoon to scrape out and discard the seeds and white pith from inside each gourd.
2
Rub 1 tsp of the salt all over the outside and inside of the karela. Place them in a colander set over a bowl and let them sit for 30 minutes. Rinse thoroughly under cold running water, then squeeze gently and pat dry with paper towels.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!