MSG 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 satisfying. The salting and rinsing step is key here, drawing out excess moisture and taming the intensity of the karela so the spiced filling can truly shine. That filling is built from scratch with whole spices, fresh aromatics, and a touch of chickpea flour that toasts into something nutty and complex ā no flavor shortcuts, no packets, nothing processed. Amchur adds a bright, tangy lift that balances the warmth of cumin, coriander, and chili powder in a way that feels completely natural. The gourds get pan-roasted low and slow until the skin is wrinkled and deeply caramelized, which is where all the real magic happens. A squeeze of lemon and a handful of fresh cilantro at the end keep things vibrant without complicating a dish that's already doing a lot. If you've been curious about cooking with karela but weren't sure where to start, this is the recipe to try first.
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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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