Karela sabzi recipe, How to make Stuffed Karela or bitter gourd recipe

Karela sabzi recipe with step by step pics: This is a recipe of karela sabzi from my grandmother. This dry and tasty karela sabzi is often made in our house. In fact it is one of my favourite veggie and I simply love this recipe since I was a kid, specially the one made by my grandma.

Before I mention the details about the recipe, lets take a look on health benefits of Karela also known as Bitter gourd or Bitter melon:

It is good source of Vitamin B and C, and rich in minerals like Iron, Calcium and Phosphorous.

Purifies blood

Excellent for people having diabetes

Improves constipation and piles

Helpful in healing skin disorders

I always make sure that I include Karela in our food. Personally I know many people who just hate this veggie, the reason is obvious…its bitter taste. But after trying out this recipe you will never hate eating karela, even my little one love eating this J.

Step by step Stuffed Karela recipe:

1. Wash the karela in running water and peel them.
   
2. Make a cut on each karela vertically and cut off the ends. Remove the seeds and chop them in 2 inch piece. I always prefer using small karela, so I usually do not remove the pith. If you are using large or medium sized karela, then scrape off the seeds, as the seeds are toxic.
   
3. Now sprinkle salt on them. Rub them with salt from all the sides and keep aside for 20-30 minutes. After 30 minutes you will see the water in the plate.
   
4. Boil 2 cups of water in a pan. Rinse the karela with fresh water and then add them in boiling water.
   
5. Boil the karela without any lid until cooked. You can check them by pressing between the fingers.
   
6. Meanwhile, you can make the dry spice powder mix.  Take ¼ cup roasted peanut crush, 1½ tbsp. roasted sesame (grind coarsely), 1 tbsp. coriander powder/ dhania powder, ½ tsp turmeric powder, ½ tsp red chili powder, 1/8 tsp turmeric powder, ¼ tsp garam masala and salt to taste.
   
7. Mix all and keep it aside.
   
8. Once the karela is done, drain it and let it cool down. When the karela are warm, stuff them with dry spice powder mix with a spoon or with your hand.
   
9. In a kadhai or pan, heat oil. Add ¼ tsp cumin seeds and a pinch of hing, let it splutter. Then add ½ tsp fennel.
   
10. Add ¼ tsp kalaunji. Fry all just for 10 seconds.
    
11. Then add the stuffed karela and fry them for 1-2 minutes.
    
12. Add the remaining spice powder mix and stir. Check the seasoning. Add more red chili powder or salt if required.
    
13. Saute well for 2-3 minutes until the masala is nicely fried.
    
14. Turn off the stove. The karela sabji is ready to be served.
    

Stuffed Karela or bottle gourd sabzi recipe below:  

Karela sabzi Prep time Cook time Total  30 min  25 min  55 min Karela Sabzi- Bitter gourd stuffed with spice powders and then sautéed AUTHOR: Monali RECIPE TYPE: Side CUISINE: North Indian SERVES: 2 INGREDIENTS (measuring cup used, 1 cup=237 ml) 3 small to medium sized karela/bitter gourd ¼ cup roasted peanut crush 1½ tbsp. roasted sesame (grind coarsely) 1 tbsp. coriander powder/ dhania powder ½ tsp turmeric powder ½ tsp red chili powder 1/8 tsp turmeric powder ¼ tsp garam masala Salt to taste ¼ tsp cumin seeds/jeera ½ tsp fennel/sauf ¼ tsp kalaunji 2 tbsp. oil 2 cups water DIRECTION Wash the karela in running water and peel them. Make a cut on each karela vertically and cut off the ends. Remove the seeds and chop them in 2 inch piece. I always prefer using small karela, so I usually do not remove the pith. If you are using large or medium sized karela, then scrape off the seeds, as the seeds are toxic. Now sprinkle salt on them. Rub them with salt from all the sides, even in the slit and keep aside for 20-30 minutes. The salt extracts the bitterness. After 30 minutes you will see the water in the plate. Boil 2 cups of water in a pan. Rinse the karela with fresh water and then add them in boiling water. Boil the karela without any lid until cooked. You can check them by pressing between the fingers. Meanwhile, you can make the dry spice powder mix and keep it aside. Once the karela is done, drain it and let it cool down. Once the karela are warm, stuff them with dry spice powder mix with a spoon or with your hand. In a kadhai or pan, heat oil. Add cumin seeds and a pinch of hing, let it splutter. Then add fennel and kalaunji. Fry it just for 10 seconds. Then add the stuffed karela and fry them for 1-2 minutes. Add the remaining spice powder mix and stir. Check the seasoning. Add more red chili powder or salt if required. Sauté well for 2-3 minutes until the masala is nicely fried. Turn off the stove. The karela sabji is ready to be served. TIPS If you like the bitterness of karela, then you can skip soaking the karela in salt. The salt extracts the bitterness. You can alternatively put the karela in salted water for 20-30 minutes and then rinse with fresh water and then add them to the recipe. Always remember to remove the seeds which have red arils (covering on the seeds) are reportedly toxic.  SERVING SUGGESTION Serve karela sabzi with parathas or phulkas. You can also serve it as a side dish with dal-rice or kadhi chawal.