Sesame Free Vegan Stuffed Karela
Bitter gourd is one of those vegetables that rewards patience, and this stuffed preparation is the reason cooks across South Asia have been making it for generations. Each karela is hollowed out, salted to draw out some of its characteristic bitterness, then packed with a deeply spiced, jammy filling of onion, tomato, ginger, and garlic that gets its body from toasted chickpea flour. The amchur adds a bright, tangy lift that balances the heat from the chili powder and rounds out every bite. Once the gourds are filled and secured, they go into a skillet low and slow until the skin turns deeply wrinkled and caramelized ā that's when you know they're ready. The whole dish is completely plant-based and built from pantry staples, with no sesame oil, tahini, or seeds anywhere in the ingredient list, so it's genuinely worry-free to prepare. A squeeze of lemon and a handful of fresh cilantro at the end bring everything into focus. If you've been curious about karela but intimidated by its reputation, this is the recipe that will change your mind.
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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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