Stuffed karela/bittergourd- spicy side dish for chapati

One of my best friends M used to bring this in her tiffin box to office and we loved it. I asked her for the recipe and then made it once at home. It became a frequent thing after that. After a long time, I made it again and decided to blog about it as some friends requested for the recipe.I am not sure whether I have followed “M’s”exact recipe as I made it almost after a gap of two years. But this was equally tasty and was finished in no time with phulkas. Thank you ‘M’.

Print Recipe
Stuffed karela/bittergourd- spicy side dish for chapati Yum
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Slit one portion of the gourd vertically and remove all the seeds. Boil them in water for 5 minutes so that the skin becomes slightly tender. Dry them.Rub them with salt and turmeric and keep for sometime. Later gently squeeze out the water. This step will reduce the bitterness.Keep it aside.
For the stuffing
  1. Heat little oil in a pan. Add cumin seeds and fennel seeds. Then add ginger , garlic, green chillies
  2. and then the onion and saute for few seconds. Then add turmeric powder, red chilly powder, coriander powder and garam masala and salt. Mix well. Add the powdered ground nuts. At this point, the onions should be crispy.(Dont cook for a long time)
  3. Now fill the treated gourds with this stuffing. Rub little oil on them.
  4. Arrange them on a shallow saucepan. Add little oil on the sides and close with a lid. Cook till the skin becomes dark brown. Keep turning them in between so that they cook on all sides.
  5. Serve hot with chapatis/phulkas.
Recipe Notes

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0

23 thoughts on “Stuffed karela/bittergourd- spicy side dish for chapati”

  1. hey soumya…same pinch on posting the same veggie…urs looks superb and i got another recipe to try with bittergourd..:)

  2. no cham… they are the indian ones only..with teethy ridges and pointed towards the ends..only they are smaller in size, so they dont look very narrow in the middle

  3. Yum Yum….would love to try this recipe. Karelas are good for health but not so popular, this is a good way to make people eat karela.

  4. its looks mouthwatering ..a small suggestion for those who wud like it a bit sweet..u can add a little jaggery in the stuffing…the sweet and spicy taste will be awesome!!!

  5. I have to admit this is not a fav vegetable from me.
    Mom used to force us to eat this saying teh were really good for us and we kids hated the veg .

  6. This is one of the best karela dishes I have ever had. My mom in law always makes this for me:-) the fennelf gives it that distinct flavor.

  7. Karela looks good especially the second picture, a little charred – thats where the taste lies. I am not very fond of karela but I can eat this kind!

Leave a Reply

Your email address will not be published. Required fields are marked *