Honey 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 blend of onion, tomato, ginger, garlic, and warm spices, thickened with chickpea flour until it's nutty and cohesive enough to pack firmly into each gourd. Amchur brings a bright, tangy lift that balances the heat from the chili powder without leaning on any sweeteners ā making this naturally free of honey or any other added sweet syrups you might find in other stuffed vegetable recipes. The whole dish comes together in a single skillet, finishing with a slow, covered cook that turns the skin deeply wrinkled and caramelized on the outside while the filling steams and melds inside. A squeeze of lemon and a handful of fresh cilantro at the end keep things vibrant and fresh. It's the kind of recipe that looks impressive on the table but rewards you with bold, complex flavor in every single bite.
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!