Beef Free Vegan Stuffed Karela
Bitter gourd is one of those vegetables that rewards patience, and this stuffed preparation is exactly the kind of dish that turns skeptics into believers. The karela are salted and rested first, which draws out excess bitterness before they're packed with a deeply spiced, jammy filling of onion, tomato, ginger, and garlic. Chickpea flour binds the stuffing and adds a subtle nuttiness, while amchur brings a bright, tangy lift that balances the heat from the chili powder beautifully. Every component in this recipe is entirely plant-based, so there's no need to swap or substitute a single thing ā it's built that way from the ground up. The karela are pan-cooked low and slow until the skins turn deeply wrinkled and caramelized, which is where all the real flavor magic happens. A squeeze of lemon and a handful of fresh cilantro at the end keep things vibrant and fresh. It's the kind of bold, satisfying weeknight dish that feels like it came straight from a home kitchen that really knows its spices.
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Learn more āIngredients
4 servings
For the karela
- 8 medium karela (bitter gourds), about 4ā5 inches long
- 1 Ā½ tsp salt, divided
- 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
- Ā½ tsp ground cumin
- Ā½ tsp turmeric
- Ā½ tsp red chili powder
- Ā½ tsp amchur (dried mango powder)
- 2 tbsp chickpea flour (besan)
- 1 tsp sugar
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 ā 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.
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