Citric Acid Free Vegan Stuffed Karela
Bitter gourd has a devoted following for good reason ā when it's cooked right, that signature bitterness mellows into something deeply savory and almost addictive. The salting and rinsing step is the real secret here, drawing out excess moisture and taming the intensity of the karela so the spiced filling can truly shine. That filling is a fragrant, jammy mixture of onion, tomato, ginger, and garlic, toasted with whole cumin seeds and finished with chickpea flour for a nutty, cohesive texture that holds beautifully inside the gourd. Amchur ā dried mango powder ā does the heavy lifting for brightness and tang, which means this dish delivers that sour punch without relying on citrus juice or citric acid in any form. The karela are then pan-roasted low and slow until the skin is wrinkled, caramelized, and deeply browned, giving you that satisfying contrast between the crisp exterior and the spiced, savory interior. It's a fully plant-based dish that feels genuinely substantial, and it works just as well as a weeknight main alongside rice or flatbread as it does as part of a larger spread.
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!