Gut Friendly Vegan Stuffed Karela
Bitter gourd has a devoted following for good reason ā it's one of those vegetables that rewards patience and a little technique, and this stuffed preparation shows it off beautifully. Each karela is salted, rinsed, and gently squeezed before cooking, which draws out excess bitterness and leaves behind a pleasantly complex, earthy flavor that pairs perfectly with the spiced filling inside. The stuffing itself is a fragrant mix of onion, tomato, ginger, garlic, and warming spices, with chickpea flour toasted right in the pan to add a nutty depth and help everything bind together. Amchur brings a bright, tangy lift that balances the heat from the chili powder without any dairy or heavy sauces involved. The whole dish is entirely plant-based, relying on whole vegetables, legume flour, and spices ā nothing processed or hard to track down. Slow-cooking the stuffed gourds in a covered skillet until the skin is deeply wrinkled and caramelized is where the magic really happens, turning a humble vegetable into something genuinely craveable. A squeeze of lemon and a handful of fresh cilantro at the end keep things bright and lively on the plate.
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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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