Celery Free Vegan Stuffed Karela
Bitter gourd is one of those vegetables that rewards patience, and this stuffed preparation is the most satisfying way to cook it. The karela are salted and rested first, which draws out some of that signature bitterness and leaves you with a more balanced, deeply savory bite. Each gourd gets packed with a spiced onion-tomato filling built around cumin, turmeric, amchur, and toasted chickpea flour ā a combination that is earthy, a little tangy, and genuinely complex. The chickpea flour is the quiet hero here, binding everything together and adding a nutty richness that makes the filling feel substantial. Everything in this dish is naturally plant-based and free from any stalky aromatics that can sneak into spiced fillings, so the ingredient list is clean and straightforward. Slow-cooking the stuffed gourds in a covered skillet until the skin turns wrinkled and caramelized is where the magic really happens ā the outside gets almost crispy while the inside stays tender and fragrant. A squeeze of lemon and a handful of fresh cilantro at the end brighten the whole plate beautifully.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!