Stuffed Karela (Bitter Melon)
Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including a home remedy for diabetes.
Ingredients
For the Marinate:
- 4 karela bitter melon
- 1 tbsp salt
- 1 tbsp lemon juice
For the Filling
- 2 tbsp oil
- 1 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 2 tbsp besan gram flour
- 1 tbsp coriander powder dhania
- 1 tbso fennel seed powder saunf
- 1-1/2 tsp salt
- 1/2 tsp turmeric haldi
- 1/2 tsp red chili powder
- 1-1/2 tbsp mango powder amchoor
For Cooking
- 2 tbsp oil
- 1/2 tsp salt
- also need thread to wrap
Instructions
Preparing the Kerala
- Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
- Make a slit in the karelas length wise and remove the seeds. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
- Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water. Separate the scrapings from the whole karelas.
Preparing the Filling:
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
- Add gram flour (besan) and stir-fry for another minute.
- Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
- Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.
Cooking the Stuffed karelas:
- Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
- Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
- Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
- Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.
Notes
Notes
Stuffed karela can be served hot or cold and can be refrigerated up to a week.
Variations
For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.
I like to Serve Karela with Urad Dal Tadka, Mixed Dal, Dal Makhini and Rice
Tried this recipe?Let us know how it was!
Romi Mendiratta
December 22, 2021 at 9:27 pmDear Manjula
I’ve made this recipe Atleast 20 times. I can tell you that this is the best recipe my friends and I have ever come across. Every single time I make so many and they’re wiped clean. So, therefore my heartfelt thanks for this recipe
Manjula Jain
December 24, 2021 at 11:10 amThanks I appreciate
sandhya sharma
April 7, 2018 at 1:54 amVery different and tasty recipe of karela. My family loves karela and I try different recipes of karela. I used to margin ate it with salt only, now I will use lemon too. Thanks for sharing.
Madhu Rees
January 31, 2017 at 11:56 pmThis was delicious. I will make it again!
asiya
January 3, 2017 at 4:47 amI don’t like karela but if karela is made in this way with an amazing stuffing then would definitely become a huge karela fan…
Manjula Jain
January 3, 2017 at 11:25 amasiya, thank you, do need to try
joyce
July 1, 2015 at 3:38 amhI Manjula mam please send some more receipes for pickles.
priya
February 2, 2015 at 5:44 amMade stuffed kerela by your guidance , i forgot to tie it thread but managed to cook any way …….thank you for the such a detailed and perfect recipe …..Hare Krishna…..:)
geetika
November 5, 2012 at 5:03 pmHello,
You didn’t mention whether we have to wash marinated scraps and seeds or not
Catherine
January 22, 2018 at 5:10 pmIn the video she instructs to wash the seeds and scrapings twice in hot water along with the Karla’s.
Vidooshak
December 30, 2020 at 10:18 pmLovely recipe. Was very nervous it would be bitter but this came out fabulous!
shalini
October 28, 2012 at 1:10 amThe stuffed karela recipe seems to be very interesting, i would definitely want to give it a try, although im a bit skeptical about using the karela scrappings in the filling, as I feel they are more bitter than the actual whole karela..not sure though
Idli Chutnet
October 2, 2012 at 3:26 pmCan you add a recipe for Papdi…. the flat green beans.
Thanks
Idli
mercy
October 1, 2012 at 9:41 amHi Manjula,
This is an excellent recipe. Thank you for explaining while you demonstrate.
If you do not mind, I like to use the stainsteel frying pan that you use in this video. I have seen you using the same in many recipes. I am trying to do exactly as you do in your kitchen. Would you tell me what kind of pan is used in the video. Normally stainless steel pan stick. Please pardon me for asking on your pan.
I have tried your tomato chutney. It is one of the favourite dishes in my home now. Thank you again for your website. I would appreciate a reply from you.
savita
July 4, 2012 at 12:48 amif we also add the chopped onion in the stuffing…it also gives a Delicious flavor…
Aayushi
April 25, 2012 at 11:46 pmSuper tasty and healthy ! I added 1 spoon sugar to it and did not tie with thread but it went very well.
I did not like karela before this recipe. Now I love it.
Thank you.
Monalisa
January 16, 2012 at 7:59 amThis karela recipe is realy tasty,
the bitterness was less.
I never liked karela bub this really tasted good.
In stuffing u can also add paneer grated ,kaju and kismiss it will add a sweet flovour.
It would taste really good.
What say?
Zeenath
November 16, 2011 at 4:15 amManjula aunty i just love your videos and the way you explain ever detail thanks a lot for this particular recipe I used a very unhealthy filling earlier but this one is yummy and healthy. i supplemented with the karela seeds while frying the cumin it gave a nice crunch to the filling. this was also in a way inspired by you. your zucchini rice is another major hit with my sons. thank you. will give the cereal chivda a try this week end heres wishing they like it.
parimala
August 16, 2011 at 10:51 pmhello antiji,
myself n my hubby love ur home made recipes. we tried few recipes before. came out well n yummy. thanku so much. today i tried ur stuffed karela recipe with scrapes. i never heard of adding this. but after i cooked they were very good. my hubby liked them too. i tried so many stuffed karela recipes but we weren’t satisfied. but this recipe is awesome. thanku once again.
nidhi
June 11, 2011 at 8:27 pmautyji ek kewalek ghante marinate karne se karele ka kadwapan nikal jaayega mere husband ko karele ka kadwapan bilkul pasand nahi any tips to totally remove the sourness
RAGINI
May 28, 2011 at 6:31 amthank you aunty very much for this receipe as i like karela the most
Jesse
May 28, 2011 at 2:06 amIt says 1 & 1/2 tablespoons on the written recipe even though it says teaspoons correctly in the video. These were delicious!
priyanka
May 20, 2011 at 4:30 ammy mom cook karela in the very same way and its delicious but as my bro and father in law dont like the saurness of karela ….after frying the deseeded karelas i generally fill paneer(jeera paneer burji with few coarsly grounded cashew nuts and raisins(saungi)…..)and its really yummmmmm and whoso ever dont like karela love the karela definetly……….and one more tip……my mom add half the paneer and half the khoya………….try it out you will see bittergaurd in new avatar………………………………..
thanks
RSN
April 24, 2011 at 12:19 pmNamaste Manjula ji, I appreciate your recipe of my favorite vegetable-Karela. My question is how did you remove the thread before serving?
thank you
RSN
saisrithamarai
March 29, 2011 at 11:19 pmthank you so much. i have neverknow that making karela in such a easy way.
simran
March 6, 2011 at 12:11 pmi like your all recieps
thanks a lot manjula ji
Ramya Vijay
December 20, 2010 at 7:29 amthank you for such a nice recipe. I tried to make it today…and it came out really well. My husband who generally hates eating ‘karela’ , is now loving it…..
poonam sharma
December 19, 2010 at 12:02 amDear Manjula Aunty,
Thax for dis bharva karela
Sabira
December 16, 2010 at 3:58 pmHello Manjula aunty,
Thank you for sharing wonderful recipes. I will definitely try them. You look very modern aunty with your new look…
Best regards,
Sabira
Meghna
December 16, 2010 at 2:46 pmHello Manjula Aunty,
I love your recipes, your passion and style of cooking reminds me of my mother. This is my fav. recipe for Keralas and I make it often eough, but never thought of using scrapes in stuffing. I have used them in other recipes but I will have to try this next time.
Thanks!
Meghna
Genie
December 15, 2010 at 11:32 amAunty Manjula,
We love your recipes. Please inform me when you have your cookbook published. I think it will be a great gift idea.
Justin
December 14, 2010 at 10:45 amHi manjula aunty!
In Guyana, we make this same meal but call it kalounji. it is stuffed with shrimp curry sometimes too, but as you are a vegetarian, this meal seems just right. we usually boil the karila in salted water for about 10 minutes to take out the bitterness, but your process seems much easier, because if you over boil it, they become mushy. with the diabetes cure, it is known to lower blood sugar levels, I have not heard of it curing it. My grandparents used to eat the karila raw
Jaya
December 12, 2010 at 7:21 amKarela (bitter melon) is not a proven treatment for diabetes. It MIGHT help somewhat with the glucose/insulin balance, but it’s not scientifically tested. It is an ayurvedic remedy (not a cure) and if you have diabetes you must continue to receive competent medical care.
Also, if you have diabetes or pre-diabetes you must continue to monitor your blood sugar levels as recommended by your doctor.
lila
January 8, 2011 at 8:26 amare you a diabetic, Jaya.. that you know so much about the disease..? or are you a doctor??? I mean, here is someone who is helping us learn and all you can do is preach! please dont carp on this site.. aunty is extremely special… she teaches everything so wonderfully and each dish i have tried from this site turns out perfectly! and my grandpa was a diabetic – he controlled it not thru insulin shots, but a low glycemic index diet & regular doses of karela, jamun and amla! and lived to be 90+! so go figure!
rita
December 11, 2010 at 10:31 pmThread is not required to tie. You can cut Karela by two sides instead of one. It can keep filling. To tie with thread is absolutely wrong procedure.
harjinder
December 10, 2010 at 12:13 pmhello
i think if somebody has diabieties they should cook the karela without marinateit because bitterness is more benefit to diabeties patient.
Jimmy Shah
December 7, 2010 at 1:16 pmDear Manjula Aunty,
Thank You so much for honoring my request for the recipe of Bitter Melon.
It’s simply amazing.
Thank You so much for your help again, I really really appreciate that.
Regards,
Jimmy Shah
parshottam mathur
December 7, 2010 at 9:34 amThank you for sending this Bitter Melon recipes.I am waiting to know about to cook this.I going to try thank you again
Arathi
December 7, 2010 at 8:51 amHello Manjula Aunty, I have been watching ur cooking videos and tried many receipes. In this receipe, don’t we need to remove the thread?
What kind of thread we have to use?
Your prompt reply is highly appreciable.
sheetal
December 7, 2010 at 9:56 amHey Arathi, I was wondering the same thing, i am sure u need to remove the thread and aunty just forgot to do that, but i am sure the recipie is going to be so good and the thread must have been cooked in the process that eating it will not harm us……………ha ha!
Manjula Jain
December 7, 2010 at 11:16 amSheetal and Arathi,
Sorry, I forgot to take out the thread please remove before serving.