Xanthan Gum Free Vegan Stuffed Karela
Bitter gourd has a devoted following for good reason ā when treated right, its assertive flavor becomes something genuinely craveable. Here, each gourd is salted and rinsed to mellow the bitterness before being stuffed with a fragrant, jammy filling of onion, tomato, ginger, garlic, and a carefully layered spice blend. The chickpea flour toasted right into the filling is the quiet hero of this dish, binding everything together and adding a subtle nuttiness without any gums or stabilizers in sight. Every ingredient pulling flavor duty here is a whole food or a pantry spice, so there's nothing hidden to second-guess. The karela are then pan-cooked low and slow until the skin turns deeply wrinkled and caramelized, which is exactly the texture you want. A squeeze of lemon at the table cuts through the richness and makes the whole plate sing. If you've been curious about cooking with bitter gourd but weren't sure where to start, this is the recipe that will make it a regular in your 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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