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  • Preeti Shridhar

No onion garlic stuffed karela (bitter gourd)

Bitter gourd or Karela is not everyone's favourite. But everyone in my family just loves them. I remember whenever I made fried and crispy bitter gourd my son ( who was very small then) would always complain why I had made such less quantity.

I generally make stuffed bitter gourd using onion as the base. Few years back my sister made these when I was visiting her. Since then I am hooked on to this recipe. The only prerequisite is raw mango. I freeze grated raw mango to use when not in season for various dishes and sauces.


Bitter gourd 350gms

Mustard oil 2tbsp

Mustard seeds 1 tsp

Fennel seeds 1 tsp

Vinegar. 1 tbsp


Boiled potato. 1 cup (grated)

Red chilly pd. 1 tsp

Grated raw mango. 1 tbsp

Fennel pd 2 tsp

Coriander pd. 1 tsp

Garam masala 1/4tsp

Salt. To taste

Sugar 2 tsp

ginger paste 1 tsp


  1. Wash and peel bitter gourd.

  2. Slit them open. If they are too long cut them into 2 or 3 pieces.

  3. Rub salt on them.

  4. Boil water in a pan. Add 1 tbsp of vinegar to it. Boil bitter gourd in this water till tender.

  5. Drain in a colander. Let them cool.

  6. Lightly squeeze them to remove excess water.

  7. Check the seeds, if they are too hard remove them.

  8. Mix all the ingredients under filling.

  9. Taste and adjust seasoning.

  10. Fill this stuffing in bitter gourd.

  11. Heat oil in a non stick pan.

  12. Crackle mustard seeds and fennel seeds.

  13. Now carefully place the stuffed bitter gourd in the pan in a single layer.

  14. Cook on medium to high till they are brown on all sides.

  15. Turn them carefully in between so that they brown uniformly on all sides.

  16. Serve hot with rice and curry or an Indian bread of your choice.


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