Nutmeg Free Vegan Stuffed Karela
Bitter gourd is one of those vegetables that rewards patience, and this stuffed preparation is exactly the kind of dish that turns skeptics into believers. Salting the karela first and rinsing it thoroughly is the key move here ā it draws out excess bitterness so the finished result is pleasantly bold rather than overwhelming. The filling is a deeply savory, jammy mixture of onion, tomato, ginger, garlic, and warm spices, with chickpea flour toasted right in the pan to give it body and a subtle nuttiness. Amchur brings a bright, tangy lift that balances the earthiness of the cumin and coriander beautifully. Every spice in this recipe pulls its weight, and because the whole ingredient list is naturally free of warm baking spices, there's no need to swap or substitute anything. The karela are pan-cooked low and slow until the skins are wrinkled and caramelized, which gives you that satisfying contrast between the tender, spiced filling and the slightly crisp exterior. A squeeze of lemon and a handful of fresh cilantro at the end make the whole plate feel bright and complete.
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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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