Cinnamon Free Vegan Stuffed Karela
Bitter gourd is one of those vegetables that rewards patience, and this stuffed version transforms its sharp, earthy bite into something genuinely craveable. The salting and rinsing step draws out excess bitterness before the real work begins, so by the time the karela hits the pan, it's primed to soak up every bit of that spiced filling. Inside each gourd is a jammy, deeply savory mixture of onion, tomato, ginger, garlic, and toasted chickpea flour ā a combination that cooks down until it's almost caramelized and fragrant. Amchur brings a bright, tangy lift that balances the warmth of cumin and chili powder without leaning on any warming spices that could complicate things for those avoiding cinnamon. The whole dish is completely plant-based, relying on nothing but vegetables, legume flour, and a handful of pantry staples to build serious depth of flavor. Pan-roasting the stuffed gourds low and slow gives the skin that gorgeous wrinkled, deeply browned exterior that signals they're perfectly tender all the way through. A squeeze of lemon and a scatter of fresh cilantro at the end keeps everything feeling bright and alive on the plate.
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!