Black Pepper Free Vegan Stuffed Karela
Bitter gourd has a devoted following for good reason ā when it's properly salted, stuffed, and pan-fried until the skin turns deeply wrinkled and caramelized, it transforms into something genuinely crave-worthy. The filling here is a fragrant, jammy blend of onion, tomato, ginger, garlic, and warm spices, thickened with chickpea flour until it turns nutty and almost paste-like ā the kind of thing you'll want to eat straight from the pan. Amchur brings a bright, tangy lift that balances the natural bitterness of the gourd beautifully, and the whole spice lineup is built entirely without black pepper, so anyone avoiding it can dig in without scanning every label. The salting and rinsing step is worth every minute ā it draws out bitterness and leaves the karela tender enough to cook through evenly in the skillet. Everything is fully plant-based, relying on pantry staples and fresh aromatics with no animal products anywhere in the ingredient list. Serve it with a squeeze of lemon and a handful of fresh cilantro, and you've got a dish that feels both deeply traditional and completely weeknight-friendly.
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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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