Carrageenan Free Vegan Stuffed Karela
Bitter gourd is one of those vegetables that rewards patience, and this stuffed preparation is a beautiful example of why it's so beloved across South Asian kitchens. Each karela is salted and rinsed to mellow its signature bitterness before being packed with a deeply spiced, jammy filling of onion, tomato, ginger, and garlic toasted with whole cumin seeds and warm ground spices. The chickpea flour in the filling is the quiet hero here ā it binds everything together and adds a nutty, savory depth that makes each bite feel substantial and satisfying. Amchur brings a bright, tangy lift that balances the heat from the chili powder, and the whole thing gets pan-roasted low and slow until the skin is wrinkled, caramelized, and irresistible. Every ingredient in this dish is a whole, recognizable plant-based staple, so there's no need to scrutinize labels or worry about hidden additives that can sneak into processed foods. A squeeze of lemon and a handful of fresh cilantro at the end keep things lively and fresh. It's the kind of recipe that turns skeptics into bitter gourd believers.
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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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