Yeast Free Vegan Stuffed Karela
Bitter gourd has a devoted following for good reason ā when treated right, its assertive, slightly bitter edge becomes the perfect canvas for bold, aromatic spices. Here, each gourd is salted and rinsed to mellow that intensity before being packed with a jammy, spiced filling of onion, tomato, ginger, garlic, and chickpea flour toasted until nutty and fragrant. The amchur adds a bright, tangy lift that balances the warmth of cumin, coriander, and red chili powder in a way that feels deeply satisfying. Everything is pan-roasted low and slow until the skins are wrinkled, caramelized, and irresistible. Since the entire dish is built from whole vegetables, spices, and legume flour, there's nothing here that would trip up anyone avoiding yeast ā no fermented condiments, no bread-based binders, no hidden additives to second-guess. A squeeze of lemon and a handful of fresh cilantro at the end keep things bright and lively. It's the kind of recipe that turns skeptics into karela converts after just one bite.
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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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