Punjabi Style Stuffed Karela: A Delightful Bitter Gourd Treat
Description: Experience the unique flavors of Punjabi cuisine with this delicious recipe for Stuffed Bitter Gourd, or Karela. This dish beautifully balances the natural bitterness of the gourd with a spicy and aromatic stuffing, making it a perfect side for any meal.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Serves: 6
Spice Level: Medium
Dietary Information: Vegetarian
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | Bitter gourds (Karela) |
| 1 tsp | Cumin seeds, crushed |
| 1 large | Onion, finely chopped |
| 3 tbsp | Mustard oil |
| 4 cloves | Garlic, finely chopped |
| 3 cm | Ginger, finely chopped |
| 1 tsp | Salt |
| 2 | Green chilies, chopped |
| 1 tsp | Turmeric |
| 1 tsp | Amchoor (dried mango powder) |
| 1 tsp | Coriander seeds, crushed |
| 1 tsp | Fennel seeds, crushed |
Instructions
-
Prepare the Karela:
Begin by washing and drying the bitter gourds thoroughly. Using a peeler, carefully remove the bumpy green skin and set the peeled gourds aside in a bowl. -
Slice and Scrape:
Using a sharp knife, slice open the belly of each karela, ensuring you do not cut all the way through. Gently scrape out the insides, including the seeds, with a teaspoon, and add the scraped flesh to the bowl. -
Cook the Filling:
In a cast iron pan, heat the mustard oil over medium heat. Once hot, add the crushed cumin seeds and let them sizzle and become fragrant. Next, stir in the finely chopped onions and sauté until they become translucent. -
Add Aromatics:
Incorporate the chopped ginger and garlic into the pan, followed by the scraped karela flesh. Continue to fry the mixture until the onions turn a golden brown, which should take about 5 to 10 minutes. This step is essential to crisp up the seeds and enhance the flavor of the filling. -
Season the Filling:
Once the mixture is golden, add the amchoor, crushed fennel, coriander seeds, chopped chilies, salt, and turmeric. Fry the mixture for a few more seconds, then remove it from heat and allow it to cool slightly. -
Stuff the Karela:
Once cooled, use a spoon or your hands to generously stuff each karela with the prepared mixture. For best results, using your hands allows you to cover the exterior of the gourd with the flavorful oils and juices from the stuffing. Ensure the filling is pressed firmly inside the skins. -
Secure the Filling:
If desired, use a piece of cotton thread to tie each stuffed karela securely. This will help keep the stuffing intact during cooking. -
Cooking Options:
You have two delicious options for cooking the karela:- Frying: Return the stuffed karela to the pan with a little additional oil and fry them evenly until they are golden brown all over.
- Baking: Alternatively, place the stuffed karela on an oven tray and bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until soft and browned.
-
Serving Suggestions:
Serve the Punjabi Style Stuffed Karela warm alongside a comforting red lentil dal, creamy plain yogurt, and fresh roti for a delightful meal. -
Storage:
Leftover stuffed karela can be refrigerated and enjoyed within a week, making it a perfect make-ahead dish for busy days.
This Punjabi Style Stuffed Karela recipe is not just a feast for the taste buds but also a wonderful way to incorporate healthy vegetables into your meals. The rich flavors and aromatic spices are sure to impress your family and friends. Enjoy this unique and delicious dish as part of your culinary repertoire!
