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Stuffed Karela (Bitter Melon)

December 15, 2010

Stuffed Karela (Bitter Melon)

Karela is also known as bitter melon. It is bitter in taste therefore, people often do not like it. But when it is cooked with right seasoning it can be a delicious and also very nutritious.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  It is good source of iron,  beta-carotene, calcium, and potassium. Therefore, it is worth incorporating it in your diet. I have always liked Karela cooked anyway, but this North Indian recipe is my all time favorite.   It makes a great side dish to any meal.  


10-8 Karelas medium size. 

Roasted ½ cup Gram flour, Besan

1 small Potatoes boiled and shredded

Salt 1 TBSP + ½  tsp

2 Tbsp Coriander Powder

1 Tsp Dried Mango Powder (amchur powder)

½ Tsp Red Chili Powder

½ Tsp Turmeric

¼ Tsp Garam Masala

¼ Roasted Cumin Powder

1Tbsp of coarsely crushed Fennel seeds

5 TBSP Oil

Preparing Karela:

  1. Wash and peel Karelas. Make a slit length wise and remove seed.  Wash Karelas and transfer them in a mixing bowl.  Take one Tbsp of salt and sprinkle over karela.  Using your hand, rub salt on Karela thoroughly and let it sit for at least half an hour. 
  2. After an hour, wash karelas removing all the salt, and squeeze out excess water.  








Preparing Stuffing:

  1. In a sauce pan or kadhai, roast ½ cup of Gram Flour (Basen) and let it cool.
  2. Boil one small potato on stove top or in a microwave, and mash it or shared it.
  3. In a larger plate mix Roasted Basen, Shredded boiled potato,  coriander powder, amchur powder, red chili powder, Turmeric,  Garam masala, fennel seeds,  salt  (to taste) and 2 TBSP of oil
  4. After mixing, stuffing should be moist and crumbly; set it aside.








Preparing Subzi

  1. Stuff each Karela with stuffing.
  2. Heat 3 Tbsp oil in a pan, once the oil is hot enough, add stuffed karelas and any leftover stuffing. 
  3. Cover and cook karelas  by turning them  every now and then until all sides are cooked. 
  4. Turn off the flame once Karelas are done and serve them with rotti.


3 Comments leave one →
  1. Hetal permalink
    December 21, 2010 3:18 pm

    Now i won’t have to call you 100 times to get this recipe. thanks for documenting it.

  2. December 17, 2010 6:27 pm

    Thanks Divya,

    It’s work in progress… I will be adding more in near future…. Please visit again 🙂

  3. December 17, 2010 1:08 am

    Thanks for dropping by my blog. You have some amazing recipes here.

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