Lactose Free Vegan Stuffed Karela
Bitter gourd has a devoted following for good reason ā when it's cooked low and slow until the skin is deeply wrinkled and caramelized, that signature bitterness mellows into something complex and genuinely craveable. The salting and rinsing step is the real secret here, drawing out excess moisture and taming the intensity before the karela ever hits the pan. Each gourd gets packed with a jammy, spiced filling of onion, tomato, ginger, and garlic, toasted with cumin seeds and finished with chickpea flour that gives the stuffing a nutty, cohesive texture that holds beautifully inside the cavity. Amchur adds a bright, tangy lift that balances the warmth of the chili and turmeric without any dairy needed ā the whole dish is naturally built around bold plant-based ingredients. The slow pan-fry in neutral oil does the heavy lifting, turning the outside golden and blistered while the filling steams and melds inside. A squeeze of lemon and a handful of fresh cilantro at the end cut right through the richness and make the whole plate pop. This is the kind of deeply satisfying vegetable dish that earns a permanent spot in your weeknight rotation.
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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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